Rainbow Trout Poached in Coconut Milk

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READY IN: 1hr
SERVES: 2
YIELD: 2 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the coconut milk and chicken stock in a pan on a medium heat.
  • Crush the end of the lemon grass stalk and add to pan.
  • Roughly slice ginger (leave skin on) and add to pan.
  • Thinly slice kaffir lime leaves and add to pan.
  • Thinly slice chillis and add to pan.
  • Add palm sugar and fish sauce to pan.
  • Let mixture simmer for twenty minutes so that the flavours infuse in the liquid. Do not boil.
  • Slice fish fillet into large pieces.
  • Add fish to pan and cook gently for another ten or fifteen minutes until fish is cooked.
  • Add the chopped up spring onions, coriander and the lime juice, stir to combine for a few minutes.
  • Remove lemon grass stalk and ginger pieces.
  • Serve.
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