Rainbow Trout Poached In Coconut Milk Recipe

Name: Rainbow Trout Poached In Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fillet rainbow trout; 250 ml coconut milk; 250 ml chicken stock; 1 stalk lemongrass; 3 cm gingerroot; 4 kaffir lime leaves; 1 tablespoon palm sugar; 1 tablespoon fish sauce; 1 lime, juice of; 2 tablespoons coriander; 2 small red chili; 2 spring onions

Servings: persons

1 fillet rainbow trout
250 ml coconut milk
250 ml chicken stock
1 stalk lemongrass
3 cm gingerroot
4 kaffir lime leaves
1 tablespoon palm sugar
1 tablespoon fish sauce
1 lime, juice of
2 tablespoons coriander
2 small red chili
2 spring onions

1
Combine the coconut milk and chicken stock in a pan on a medium heat.
2
Crush the end of the lemon grass stalk and add to pan.
3
Roughly slice ginger (leave skin on) and add to pan.
4
Thinly slice kaffir lime leaves and add to pan.
5
Thinly slice chillis and add to pan.
6
Add palm sugar and fish sauce to pan.
7
Let mixture simmer for twenty minutes so that the flavours infuse in the liquid. Do not boil.
8
Slice fish fillet into large pieces.
9
Add fish to pan and cook gently for another ten or fifteen minutes until fish is cooked.
10
Add the chopped up spring onions, coriander and the lime juice, stir to combine for a few minutes.
11
Remove lemon grass stalk and ginger pieces.
12
Serve.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 fillet rainbow trout, 250 ml coconut milk, 250 ml chicken stock, 1 stalk lemongrass, and more.

Yes, Rainbow Trout Poached In Coconut Milk falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rainbow Trout Poached In Coconut Milk

How did you like this recipe?

Frequently Asked Questions