Grilled trout
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 6 |
Ingredients
- 4 lime leaves
- 40 g coconut flakes for garnish
- 50 ml canola oil
- 5 ml tamarind paste
- 10 ml turmeric
- 60 g fresh ginger, finely chopped
- 2 red chillies, finely chopped
- 5 g garlic, finely chopped
- 1 stem lemon grass, finely chopped
- 1/2 onion, finely chopped
- 6 rainbow trout, cut into 85g portions
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pre-heat oven to 180˚C.
- Place onions, lemongrass, garlic, chilli, ginger, lime leaves, turmeric, tamarind and oil into a food processer and blend as fine as possible.
- Take the coconut flakes and spread them on an oven tray and roast in the oven until golden brown. Remove from the oven and set aside until needed.
- Coat each portion of fish with a thin layer of the curry paste and allow it to marinate for about 20 minutes.
- Change the oven setting to grill and place the fish portions in a greases roasting tray.
- Place the tray under the grill (not too close to the heat) and cook for 5-10 minutes, just until the fish starts to flake.
- Serve the fish garnish with the toasted coconut flakes.
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