Ocean Trout with Kiwifruit Salsa


  • 4 x 150g ocean trout or salmon fillets
  • 3 green NutriKiwi, peeled and chopped
  • 1/2 cup finely diced red capsicum
  • 2 spring or green onions, green ends thinly sliced
  • 1/3 cup coarsely chopped coriander leaves
  • 2-3 teaspoons lime or lemon juice, or to taste
  • 1 medium red chilli, deseeded and finely chopped (optional)
  • salt and fresly ground black pepped , to taste
  • 1/4 cup flaked or shredded coconut, toasted*


  • Poach, steam or pan fry fish (or chicken).
  • Combine remaining ingredients (except coconut), tossing gently.
    Season to taste.
  • Serve with fish (or chicken) and garnish with toasted coconut.

*To toast coconut: Spread out coconut on a baking tray and bake 180°C until golden. Or place in a dry non stick frying pan and cook gently, stirring often over a medium heat until golden. This can be done ahead, cooled and stored in an airtight container.


Chicken fillets or thighs can easily be substituted for the fish. This recipe is ideal for a light luncheon by breaking the cooked fish (or chicken) into chunks and serving San Choy Bau style in lettuce cups