Fragrant Chalk Stream Trout with Pak Choi

Ruby Says

"I marinate RSPCA accredited Scottish Salmon in my hand made authentic Thai paste, it has the perfect balance of Thai flavours, spicy, sour, salty & sweet. Fragrant & complex. We finish the dish with fresh Pak Choi, edamame beans, coriander and a squeeze of lime, a great source of Omega 3, Fiber, protein and antioxidants!" 
Ruby recommends: This needs nothing more than my brown rice, wild rice & herb side or my leeks, peas & spinach side.

Cooking Times 

*Best cooked from frozen* 

  Oven cook - 30-35 mins 

  Microwave cook - 6 mins. 

*Please see back of pack for full instructions*


Chalk Stream Trout (fish) (39.31%) Coconut milk, Fresh Pak Choi (14.74%) Edamame Beans, (soya) Red Chilli, Red Curry Paste: (garlic, dried red chilli, lemongrass, shallot, salt, galangal, shrimp paste [crustacean], kaffir lime peel, pepper) Galangal, Coriander, Honey, Fish Sauce, (fish, crustacean) Gluten Free Soy sauce (water, soybeans, salt, spirit vinegar) Sesame Oil, Salt, Lime zest
Fish, Sesame, Soy, Crustaceans.