Rainbow Trout Poached in Coconut Milk |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a South East Asian inspired dish. You can use other types of fish besides trout but I think it works best this way. I've used cod before for this. The flavours merge wonderfully in the coconut milk... Very nice with sticky rice. Ingredients:
1 fillet rainbow trout |
250 ml coconut milk |
250 ml chicken stock |
1 stalk lemongrass |
3 cm gingerroot |
4 kaffir lime leaves |
1 tablespoon palm sugar |
1 tablespoon fish sauce |
1 lime, juice of |
2 tablespoons coriander |
2 small red chili |
2 spring onions |
Directions:
1. Combine the coconut milk and chicken stock in a pan on a medium heat.
2. Crush the end of the lemon grass stalk and add to pan.
3. Roughly slice ginger (leave skin on) and add to pan.
4. Thinly slice kaffir lime leaves and add to pan.
5. Thinly slice chillis and add to pan.
6. Add palm sugar and fish sauce to pan.
7. Let mixture simmer for twenty minutes so that the flavours infuse in the liquid. Do not boil.
8. Slice fish fillet into large pieces.
9. Add fish to pan and cook gently for another ten or fifteen minutes until fish is cooked.
10. Add the chopped up spring onions, coriander and the lime juice, stir to combine for a few minutes.
11. Remove lemon grass stalk and ginger pieces.
12. Serve.
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