Trout with Thai-style caramel sauce and coconut rice

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Trout with Thai-style caramel sauce and coconut rice

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  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings
  • Advanced

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

Featured in
Caramel recipes, Nutrition information

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
  • 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
  • 1 lime, grated, juiced
  • 2 tablespoons desiccated coconut, dry-roasted
  • 4 cups cooked jasmine rice

Method

  • Step 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.
  • Step 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.
  • Step 3
    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.
  • Step 4
    Place coconut rice on plates, top with fish and sauce. Serve with salad leaves.

Nutrition

  • 3654 kj

    Energy

  • 22g

    Fat Total

  • 7g

    Saturated Fat

  • 3g

    Fibre

  • 41g

    Protein

  • 106mg

    Cholesterol

  • 1109.19mg

    Sodium

  • 74g

    Carbs (sugar)

  • 124g

    Carbs (total)

All nutrition values are per serve

Notes

* Kaffir lime leaves are from Asian supermarkets and greengrocers. * Palm sugar is from Asian supermarkets.

  • Author: Valli Little
  • Image credit: Mark Roper
  • Publication: Taste.com.au

Source: taste.com.au

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