Fish Quick Main Asian

Trout with Thai-style caramel sauce and coconut rice

Name: Trout with Thai-style caramel sauce and coconut rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: /asian
Ingredients: 300g palm sugar; Zest 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 tablespoons fish sauce; 1 tablespoon vegetable oil; 4 x 180g skinless ocean trout fillets, pin-boned; Baby Asian salad leaves, to serve; 2 teaspoons dried chilli flakes; Zest and juice of 1 lime; 2 tablespoons desiccated coconut, dry-roasted; 4 cups cooked jasmine rice

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20m

Trout with Thai-style caramel sauce and coconut rice

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Looking for interesting, healthy ways to increase your fish intake? Do it Thai style with this bright and spicy meal.

300g palm sugar
Zest 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 tablespoons fish sauce
1 tablespoon vegetable oil
4 x 180g skinless ocean trout fillets, pin-boned
Baby Asian salad leaves, to serve

Coconut rice

2 teaspoons dried chilli flakes
Zest and juice of 1 lime
2 tablespoons desiccated coconut, dry-roasted
4 cups cooked jasmine rice

Method

1.

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.
2.

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.
3.

Meanwhile, cook rice to packet instructions. 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.
4.

Place coconut rice on plates, top with fish and sauce. Serve with salad leaves.