step by step guide to prepare quick Trout with Thai-style caramel sauce and coconut rice

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Trout with Thai-style caramel sauce and coconut rice. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Trout with Thai-style caramel sauce and coconut rice is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Trout with Thai-style caramel sauce and coconut rice is something that I’ve loved my entire life.

Table of Contents

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

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.

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