Rainbow Trout Poached In Coconut Milk

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

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

Recipe

• 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.