This is a bit of a cheater meal as it requires a pre-bagged batch of slaw. Feel free to make your own slaw if you need a bit more of a home made touch.

What you will need:

• a small onion, diced
• two tablespoons olive oil
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chilli powder
• 1/2 teaspoon salt
• small bag of cabbage ‘slaw’
• 1/4 cup water
• 1 cup cherry tomatoes, halved, or 1 cup tomatoes diced
• tablespoon olive oil
• 3-4 trout steaks
• salt and pepper to taste

Preparation:

In a deep frying pan, pour the oil into the pan and set to medium-high. Add the diced onions, turmeric, chilli powder, and salt. At this point you are cooking the spices so you may need to turn on the hood fan. Cook and stir continuously for about 5 min, removing any bits that stick to the pan.

Turn heat down to medium and add the onions. Allow the tomatoes to break down, so stir frequently and keep cooking for about 10min.

Add the bag of slaw and water to the pan. Reduce to low-medium and cook covered for 10min. Stir frequently to remove any bits sticking to the pan. When the cabbage is cooked through, remove pan from heat and set aside.

In a non-stick pan, add a tablespoon of olive oil and heat at medium. When oil is hot, add the trout skin-side-down and add salt and pepper. Cook on medium until you can see the bottom half of the steak cooking through to almost the halfway mark.

Flip the steak – remove the skin if you don’t like skin – and continue to cook until fully cooked through or to your liking.

Plate the cabbage and add a trout steak on top.

Serve while hot.