Ocean trout with silken tofu and black vinegar

Cooking Fish Ocean trout with silken tofu and black vinegar

Silken tofu gives a creamy goodness to simply cooked fish and greens doused in a chilli and black vinegar sauce.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Lactose free Milk free Peanut free Tree nut free
  1. Heat oil in a frypan over medium-high heat and cook fish for 2 minutes each side or until golden but still rare in the centre. Season and set aside to rest.
  2. For the sauce, combine all the ingredients in a saucepan over medium heat and simmer, stirring occasionally, for 5-6 minutes until reduced by half.
  3. Meanwhile, cook the broccolini in boiling, salted water for 3 minutes or until just tender, then drain.
  4. To serve, divide the broccolini, trout and tofu among 4 plates. Spoon over the sauce, then scatter with spring onion.

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1 tbsp olive oil
4 x 200g skinless ocean trout fillets, pin-boned
2 bunches broccolini
300g packet silken tofu, drained, cut into 1cm pieces
2 spring onions, thinly sliced on an angle
1 cup Campbell's Real Stock Vegetable
1 tbsp oyster sauce
2 tbsp hoisin or plum sauce
1/3 cup soy sauce
2 tbsp Chinese black vinegar
1 long red chilli, seeds removed, finely chopped

Adv

Autors
Preparation time
5
Cooking time
13
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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