Sweet & sour fish salad recipe

Ingredients

• 8 oz/225 g trout fillets
• 8 oz/225 g white fish fillets (such as haddock or cod)
• 1¼ cups water
• 1 stem lemongrass
• 2 lime leaves
• 1 large red chile
• 1 bunch scallions, trimmed and shredded
• 4 oz/115 g fresh pineapple flesh, diced
• 1 small red bell pepper, seeded and diced
• 1 bunch watercress, washed and trimmed
• fresh snipped chives, to garnish

• 1 tbsp sunflower oil
• 1 tbsp rice wine vinegar
• pinch of chili powder
• 1 tsp clear honey
• salt and pepper

1. Rinse the fish, place in a skillet and pour over the water. Bend the lemongrass in half to bruise it and add to the skillet with the lime leaves. Prick the chile with a fork and add to the pan. Bring to a boil and simmer for 7–8 minutes. Let cool.
2. Drain the fish fillet thoroughly, then flake the flesh away from the skin and place it in a bowl. Gently stir in the scallions, pineapple and bell pepper.
3. Arrange the washed watercress on 4 serving plates and spoon the cooked fish mixture on top.
4. To make the dressing, mix all the ingredients together, seasoning well. Spoon it over the fish and serve the salad garnished with chives.