Trout with Thai-style caramel sauce and coconut rice
- 09.03.2017
- 1 961
Looking for interesting, healthy ways to increase your fish intake Do it Thai style with this bright and spicy meal.
Recipe «Trout with Thai-style caramel sauce and coconut rice» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 300g palm sugar*, Grated rind and juice of 2 limes, 2 kaffir limes leaves*, very finely sliced, 2cm piece ginger, cut into very thin strips, 1 large red chilli, seeds removed, thinly sliced , 2 tbsp fish sauce, 1 tbsp vegetable oil, 4 x 180g skinless ocean trout fillets, pin-boned , Baby Asian salad leaves, to serve, 2 tsp dried chilli flakes, Grated rind and juice of 1 lime, 2 tbsp desiccated coconut, dry-roasted, 4 cups cooked jasmine rice.
Ingredients:
- 300g palm sugar*
- Grated rind and juice of 2 limes
- 2 kaffir limes leaves*, very finely sliced
- 2cm piece ginger, cut into very thin strips
- 1 large red chilli, seeds removed, thinly sliced
- 2 tbsp fish sauce
- 1 tbsp vegetable oil
- 4 x 180g skinless ocean trout fillets, pin-boned
- Baby Asian salad leaves, to serve
- 2 tsp dried chilli flakes
- Grated rind and juice of 1 lime
- 2 tbsp desiccated coconut, dry-roasted
- 4 cups cooked jasmine rice
Instructions
- Place palm sugar and 150ml water in a saucepan and stir for 1-2 minutes over low heat to dissolve sugar. Increase heat to medium and cook for 5-6 minutes until mixture begins to caramelise. Add rind and juice, kaffir lime, ginger, chilli and fish sauce and cook for a further minute. Remove from heat and set aside.
- Heat oil in a large non-stick frypan, add fish and cook for 2 minutes. Turn and cook other side for 1-2 minutes, then add sauce and cook for a further minute, basting fish with sauce.
- Meanwhile, make rice. Combine chilli with 1 tablespoon boiling water and set aside for 5 minutes. Stir in rind, juice and coconut, then stir through the hot rice.
- Place coconut rice on plates, top with fish and sauce. Serve with salad leaves.