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    You are in: Home / Recipes / Steamed Brook Trout With Salmon Caviar Recipe
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    Steamed Brook Trout With Salmon Caviar

    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    10 mins

    8 mins

    Tisme's Note:

    I saw this recipe being made by Lyndey Milan, on Taste of Australia. I can't wait to try this myself.

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    Units: US | Metric


    1. 1
      Place bean-thread noodles in a bowl and cover with boiling water to soften, (approx. 5 minutes).
    2. 2
      Choose a large, deep-sided frying pan with a lid, that will just fit the aromatics so they can form a ‘raft’ on which to place the fish, so the fish can steam. To the dish, add the lemongrass and spring onions and scatter around the kaffir lime leaves, ginger and garlic, then gently pour the fish stock over . Bring to the boil over a high heat. Place the fish fillets on top, scatter with the chilli, reduce the heat to a simmer and cover with a lid. Cook for 5 minutes or until the fish is opaque at the edges and still pink in the middle. Scatter the snow peas around the pan in the last minute of cooking.
    3. 3
      To serve, drain the noodles and divide between four bowls. Place the fish fillets on top. Stir the juice of 1 lime and the fish sauce through the fish stock and then discard the lemongrass and kaffir lime leaves. Taste and add more lime juice and fish sauce if necessary. Ladle the stock and snow peas around the fish. Top the fish with a heaped teaspoon of the salmon caviar and scatter over the coriander. Serve immediately with an extra lime cheek.

    Ratings & Reviews:


    Nutritional Facts for Steamed Brook Trout With Salmon Caviar

    Serving Size: 1 (525 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 512.3
    Calories from Fat 119
    Total Fat 13.2 g
    Saturated Fat 2.3 g
    Cholesterol 105.6 mg
    Sodium 355.7 mg
    Total Carbohydrate 55.1 g
    Dietary Fiber 4.7 g
    Sugars 5.5 g
    Protein 43.5 g

    The following items or measurements are not included:


    kaffir lime leaves

    fresh ginger

    salmon caviar

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