Updated: May 1, 2020
This recipe is super simple and versatile, as you can add any protein you wish such as beef, tofu, chicken or pork. Please note, if you do not wish to use the trout, then ignore the ceviche method and cook the chosen protein the way you like, be it BBQ, grill or pan fry.
1kg of really fresh ocean trout (ask fish monger and check its not from frozen) or protein of choice
300g vermicelli rice noodles
1 large carrot, julienned
1 cucumber ribboned or julienned
1 large handful thinly sliced red cabbage
3 large spring onions, finely sliced
1 bunch of mint, finely chopped
1 bunch of coriander, finely chopped
1 bunch of Thai basil or Vietnamese mint (sometimes hard to find so totally optional)
1 large bell pepper/capsicum (the brighter the better)
1 green chilli
1 red chilli (I love using the small bird's eye chillies as they pack a punch)
3 large limes
2 tbsp of tamari or light soy sauce
2 tbsp of rice wine vinegar
1 stick of lemongrass, roughly chopped
1tbsp palm sugar or soft brown sugar
1tbsp of sesame seed oil
Place the vermicelli noodles into a large bowl and add boiling water to cover the noodles. Cover with a lid and let sit for 10 minutes.
Cut the trout into 1cm cubes and place into a small bowl, then add: the juice of two limes, 2 tbsp rice wine vinegar, roughly chopped lemongrass, 1 roughly chopped chilli, 1 tbsps palm sugar and a pinch of salt.
While the acid from the limes starts to cook the fish, start the salad by draining the noodles and rinsing with cold water.
Add the chopped herbs, carrots, cucumber, bell pepper, spring onion, chilli (to taste) and the shredded red cabbage.
Mix well, then when ready to serve add the: light soy or tamari, sesame seed oil and the juice of half a lime (use the other half for garnish). Then add the trout to the noodles and half of the pickling liquid from the trout, ensuring you discard the lemongrass.
To finish, mix together well (don't be afraid of using your hands to give it the love it deserves) and garnish with some thinly sliced chilli and sprinkle with leftover mint and coriander and some lime wedges, then the most important instruction I'm going to give you is...........