1 rainbow trout fillet (500 g/1 lb), skinned and cubed into 1-cm (1/2-inch) pieces (about 250 ml/1 cup)
125 ml (1/2 cup) lemon juice
1 large nectarine, finely chopped
50 ml (1/4 cup) each finely chopped green onion and sweet red pepper
30 ml (2 tbsp) minced cilantro leaves
15 ml (1 tbsp) minced mint leaves
10 ml (2 tsp) finely chopped jalapeno pepper
5 ml (1 tsp) each minced ginger and garlic
30 ml (2 tbsp) lime juice
15 ml (1 tbsp) fish sauce or soy sauce
1 ml (1/4 tsp) sesame oil
In a small glass bowl, combine trout with lemon juice. Mix well to cover fish with juice. Refrigerate for at least 2 hours or until fish flakes easily when tested and for up to 8 hours.
In a separate bowl, combine nectarine, green onion, red pepper, cilantro, mint, jalapeno pepper, ginger and garlic; stir in lime juice, fish sauce and sesame oil. Cover and refrigerate.
Pour off all lemon juice from fish and discard; add fish to nectarine mixture, combining well. Let stand for 10 minutes. (This can be refrigerated for up to 24 hours.)
Place a large scoop of mixture on lettuce leaves; serve remaining with rice crackers.
Makes 6 to 8 servings.
Nutrition information per serving (when recipe serves 8): 86 calories; 12 g protein; 2.5 g fat; 3 g carbohydrate; 0.5 g fibre.
Source: Foodland Ontario.