Vietnamese · Lunch
Green Papaya Salad with Grilled Trout
Shredded green papaya and carrot tossed in a lime and fish sauce dressing, topped with grilled trout fillet, roasted peanuts, Thai basil and mint. Rooted in Vietnamese gỏi tradition, the salad balances sour, salty, sweet and spicy notes against smoky flaked fish, finished with a scatter of fried shallots and chilli.
$7
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
398Calories
39.2gProtein
16.8gFat
24.1gCarbs
11.3gSugar
6.1gFiber
1380mgSodium
110mgChol
3.4gSat Fat
1150mgPotassium
95mgCalcium
2.4mgIron
6.8mcgVitamin B12
95mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
sweet-heat
thirty-min-meals
gluten-free
low-calorie
Instructions
1
Prep
Peel and shred the green papaya and carrot into thin strips, then set aside.
2
Whisk
In a small bowl, combine fish sauce, lime juice, sugar and minced garlic until the sugar dissolves.
3
Grill
Brush trout with oil and grill skin-side down over medium-high heat for 4 minutes, then flip and grill 2 minutes more until opaque throughout.
4
Plate
Mound dressed papaya and carrot on a plate, flake grilled trout over the top, scatter with peanuts, cilantro, sliced chili and mint.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g trout fillet
- 3 cups300g green papaya
- 1/2 cup60g carrot
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 2 clove2 clove garlic
- 22 small chili-fresh
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp cilantro leaves
- 2 tbsp2 tbsp mint leaves
- 2 tsp2 tsp vegetable oil
- 2 pinch2 pinch salt
