Sriracha and lemongrass grilled trout
| Serves: | 4 |
| Serving Suggestion: | Enjoy with jasmine or cauliflower rice. |
Ingredients
- 2 Tbsp Blue Elephant Tamarind Dressing
- A small handful fresh coriander, roughly chopped
- a handful fresh mint leaves, finely chopped
- a drizzle honey
- 2 Tbsp fresh ginger, grated
- 1/4 cup Sriracha Hot Chilli Sauce
- 2 lemongrass stalks, roughly chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the grill.
- Mix the tamarind dressing, lemongrass, Sriracha sauce, ginger, honey and mint together in a small bowl.
- Put the trout on a greased piece of tin foil and brush a thick layer of the sauce over it.
- Grill the trout for 10 minutes until the sauce has caramelised.
- Serve the trout sprinkled with the coriander, and a bowl of the remaining sauce for dipping.
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