adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Trout with Thai-style caramel sauce and coconut rice
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Try a vibrant and spicy Thai-inspired fish dish for a tasty and healthy way to up your fish intake.
Ingredients:
  • 300g palm sugar*
  • 2 limes, grated, juiced
  • 2 kaffir limes leaves*, very finely sliced
  • 2cm piece ginger, cut into very thin strips
  • 1 large red chilli, seeds removed, thinly sliced
  • 48.80 gm fish sauce
  • 18.40 gm vegetable oil
  • 4 x 180g skinless ocean trout fillets, pin-boned
  • Baby Asian salad leaves, to serve
  • 2 tsp dried chilli flakes
  • 1 lime, grated, juiced
  • 13.60 gm desiccated coconut, dry-roasted
  • 800.00 gm cooked jasmine rice
Instructions:
  • In a saucepan, combine palm sugar and 150ml water, stirring over low heat for 1-2 minutes until sugar dissolves. Increase heat to medium and cook for 5-6 minutes until mixture caramelizes. Stir in rind, juice, kaffir lime, ginger, chili, and fish sauce, cooking for an additional minute. Remove from heat and set aside.
  • In a spacious non-stick frypan, heat up oil, then sear the fish for 2 minutes. Flip the fish and cook the other side for 1-2 minutes. Lastly, pour in the sauce and continue cooking for 1 minute, while continually basting the fish with the sauce.
  • Prepare the rice while the chili mixture is infusing. Mix the chili with 1 tablespoon of boiling water and let it sit for 5 minutes. Add the zest, juice, and coconut, then mix everything into the cooked rice.
  • Arrange the coconut rice on plates, layer with the fish and sauce, and accompany with fresh salad leaves.

Similar Recipes