Ocean Trout & Thai Coconut Sauce
with Kaffir Lime Rice- Sulphites
- Fish
- May contain traces of allergens
- Gluten
- Peanuts
- Traces of Tree Nuts
- Sesame
- Milk
- Soy
With its vibrant pink colour and buttery texture, ocean trout is a king among fish. This delectable Thai-inspired meal lets the royal seafood shine, with an aromatic coconut sauce and kaffir lime-infused rice. It’s a simple yet stunning meal that is sure to amaze and delight!
Ingredients
1 bunch
asparagus
1 packet
basmati rice
1 unit
fresh chilli
â…“ packet
shredded coconut
(Contains: Sulphites, May contain traces of allergens, Gluten, Peanuts, Traces of Tree Nuts, Sesame, Milk, Soy; )
1 clove
garlic
1 tin
Coconut Cream
2 unit
makrut lime leaves
1 tub
Fish Sauce & Rice Vinegar Mix
(Contains: Fish; )
1 knob
ginger
1 bag
green beans
1 packet
Ocean Trout
(Contains: Fish; )
Not included in your delivery
olive oil
2 tsp
brown sugar
1.5 cup
water
Nutrition Values
Utensils
Cooking Steps
Scrunch the kaffir lime leaves to release their flavour. In a medium saucepan, bring the water (see ingredients list) to the boil. Add the basmati rice and kaffir lime leaves, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim the ends of the asparagus. Trim the green beans. Thinly slice the long red chilli (if using). Finely grate the garlic (see ingredients list). Finely grate the ginger to get 1 tsp for 2 people / 2 tsp for 4 people. Heat a medium frying pan over a medium-high heat. Add the shredded coconut (see ingredients list) and toast, tossing occasionally, for 2-3 minutes, or until golden. Transfer to a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the asparagus, green beans and a dash of water to the pan and cook, tossing, for 3-4 minutes or until just tender. Add 1/2 the garlic and cook for 30 seconds, or until fragrant. Season with a pinch of salt and pepper. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the ocean trout fillets dry and season both sides with a pinch of salt and pepper. Once hot, add the ocean trout to the pan, skin-side down, and cook for 2-4 minutes on each side (depending on thickness), or until just cooked through. Transfer to the plate with the veggies. TIP: Place the fish on the plate skin-side up to keep the skin crisp!
Wash out the pan and return to a medium-high heat. Add the coconut cream, ginger, brown sugar, fish sauce & rice vinegar mix and remaining garlic. Simmer for 3-4 minutes, stirring often, or until heated through and the garlic has lost its raw flavour.
Remove the kaffir lime leaves from the rice. Divide the kaffir lime rice and veggies between plates. Top with the pan-fried ocean trout and spoon the coconut sauce around the fish. TIP: Keep the fish skin crisp by spooning the sauce around but not on the fish. Garnish with the toasted coconut and long red chilli (if using).
