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  • 1 cucumber
    peeled and cut into batons
  • 2 shallots
    very finely sliced
  • 1 red chilli
    finely shredded
  • white wine vinegar or caster sugar
  • 1 tsp black mustard seeds
  • 100g rice vermicelli noodles
  • 4 skinless trout fillets

Nutrition:

  • kcal428
  • fat8.5g
  • saturates1.9g
  • carbs48.3g
  • sugars0g
  • fibre0g
  • protein42.6g
  • salt0g

Method

  • step 1

    Toss the cucumber, shallots and chilli with the vinegar mixture and mustard seeds and leave for 10 minutes. Meanwhile, soak the rice noodles according to packet instructions and drain. Steam the trout fillets until just cooked through, about 3-4 minutes. Season. Serve the trout with the noodles and pickled cucumber.

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