Fresh Trout Carpaccio with a Green Mango, Avocado and Granadilla salad


4 green mangoes, peeled and thinly sliced
2 T soy sauce
1 t fish sauce
4 T rice-wine vinegar
2 ripe avocados, cut into wedges
2 x 200 g trout portions, thinly/sashimi sliced
2 granadillas
Halved chives, chopped
For serving sea salt and freshly ground black pepper

Cooking instructions:

Cut the mango slices into thin matchstick-sized strips. Place in a bowl and combine with the soy and fish sauces, rice-wine vinegar and a squeeze of lemon or lime juice.

Arrange the avocado wedges on four plates and top with the sliced trout and mango salad. Spoon the pulp from the granadillas onto each plate and scatter with chives.

*Note: The fresh trout portions can be replaced by tuna steaks or Three Streams Smokehouse cold smoked trout ribbons/slices.

Recipe by: Chef Kyle Norris
Facebook: Kyle Chef Norris (brilliantchef) and Twitter: brilliantchef69