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How to make Trout with Thai style caramel sauce and coconut rice

Yield = 4
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

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.