First posted: Dec 15, 2015

Grilled Fish with Rainbow Salad and Asian Dressing



Cooks in:        Serves:4

  • 4 x 150g trout or salmon fillets
  • 2 Tbsp honey
  • 4 Tbsp soy sauce
  • 1 Tbsp grated fresh ginger
  • juice of 1 lime
Rainbow Salad
  • 1/2 small red cabbage
  • 1 small bulb fennel, stalks removed
  • 2 medium-sized carrots
  • 2 apples or pears, cored
  • handful fresh sprouts
  • handful salted peanuts
  • 1 Tbsp each of chopped fresh mint and basil (or coriander)
Asian Dressing
  • 2 tsp grated fresh ginger
  • juice of 2 limes (about 3 Tbsp, or more to taste)
  • 2 Tbsp honey
  • 1 Tbsp soy sauce
  • 2 tsp sesame oil
  • 1–2 tsp fish sauce

What to do

1. Preheat the oven to 220 °C.

2. Place the fish fillets in an ovenproof dish and drizzle over the honey, soy sauce and ginger. Cook for 8–10 minutes or until the fish is just cooked through and the flesh flakes easily with a fork.

3. While the fish cooks, prepare the salad ingredients by shredding in a food processor, then add to a large serving bowl.

4. Mix all the dressing ingredients together and adjust according to taste. Pour the dressing over the salad and toss gently, making sure the salad ingredients are well coated.

5. Remove the fish from the oven and squeeze over the lime juice just before serving.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

All pantry staples such as spices, flours and nuts; as well as all beautiful fresh fruit and vegetables were kindly provided by Food Lover’s Market in Zimbabwe and South Africa.
All good coffee was provided by Nespresso, and perfectly pure water by Valpré.
We cooked everything on our amazing Defy stove, and wouldn’t have safaried anywhere at all without Suzuki, so thanks to our legendary sponsors.

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