Trout With Thai Style Caramel Sauce And Coconut Rice

Looking for interesting, healthy ways to increase your fish intake? Do it Thai style with this bright and spicy meal.

The ingredient of Trout With Thai Style Caramel Sauce And Coconut Rice

• 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
• 2 teaspoons dried chilli flakes
• 1 lime grated juiced
• 2 tablespoons desiccated coconut dry roasted
• 4 cups cooked jasmine rice

The Instruction of trout with thai style caramel sauce and coconut rice

• 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
• 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
• 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
• place coconut rice on plates top with fish and sauce serve with salad leaves

Nutritions of Trout With Thai Style Caramel Sauce And Coconut Rice

calories: 873 306 calories
calories: 22 grams fat
calories: 7 grams saturated fat
calories: 124 grams carbohydrates
calories: 74 grams sugar
calories: n a
calories: 41 grams protein
calories: 106 milligrams cholesterol
calories: 1109 19 milligrams sodium
calories: https schema org
calories: nutritioninformation