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Trout in coconut cream with lime, garlic and ginger

Trout Marinating

Posted on June 5th, 2011 by Jess Causley

 

Whenever I buy smoked trout for the Deli, I buy some fresh rainbow trout fillets as well. They are so lovely and fresh and the fish lives in the cleanest of water near Tamworth.

As it is all the rage to keep it simple, I did just that this time I cooked my trout. Sometimes simple is the only way with four hungry kids who wants food now. This meal didn’t take me many minutes to cook, but the result was fantastic.

 

 

 

 

 

Trout in coconut milk with lime, garlic and ginger

4 trout or salmon fillets

2 limes, juice and zest

1-2 cloves of garlic, I always use Australian as the flavour is so much better.

2-3 cm ginger

(Chilli, I didn’t use chilli as the kids hate it).

1 can coconut milk

1 tsp palm sugar or brown sugar

A little bit of stock powder or cube

 

Marinate the fish in lime juice mixed with chopped up garlic, ginger, (chilli) and zest, while you put potatoes on.

 

 

 

 

 

 

 

 

Fry the trout for about a minute each side. Pour in the marinade, coconut cream, sugar and stock and simmer for five minutes or until the fish is cooked to your liking.

Serve with potatoes, vegies or salad and the sauce.  We garnished with some salmon caviar as we really love it.

 

 

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