Trout with garlic sauce

Trout with garlic sauce

Ingredients:
1 whole golden trout, or any filleted fish (cooking time may vary)
4 stalks of lemongrass, trimmed and smashed
10 garlic cloves, peeled
5 Red Thai chiles, purple chilies, jalapeno or Serrano peppers
1 root of cilantro
1 teaspoon of salt
2 tablespoons of sugar
2 tablespoons of fish sauce
3 tablespoons of lime juice
1/4 cup of chopped dill or cilantro
4 lime slices for garnish
large sheet of parchment paper and foil

Using a mortar and pestle, pound garlic, peppers, cilantro root and salt until smooth. With pestle, blend sugar, fish sauce and lime juice until sugar dissolves. Stir in dill. Set aside.

Preheat oven to 375°F. Place 1/4 cup of water in a 9x13 baking pan, then spread the lemongrass out. Place the trout on the bed of lemongrass and sprinkle with salt on top of the fish. Cover the dish with parchment paper and then the foil, wrapping it around the edges to form a seal. Bake until the fish is cooked, about 10 to 15 minutes. (The good thing about steaming is you never overcook the fish). To check if the fish is done, insert a knife into the thickest part of the fish and lift the flesh away from the backbone. If it is easy to separate the flesh from the backbone, then it is done. If not, steam a little bit longer.

Trout with garlic sauce

Place trout on a serving dish along with all of the steaming water. Pour the lime sauce over the top, then garnish with sliced limes and serve with jasmine rice.

Trout with garlic sauce
85%  |  8  |  Dec 6, 2016
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