Try this... Thai style baked whole trout

TRY this lovely rainbow trout recipe, which can be cooked in the oven or on the BBQ - it makes a lovely change from salmon.

Arlene Thompson, Sainsbury’s Try Team, said: “Remember not to overcook fish to prevent it from being dry and ruining the flavour - it is best to remove the fish from the heat just before it is fully cooked. The residual heat in the pan or grill will be enough to finish cooking, and will result in a moist and perfectly cooked fish.”

Thai-style baked whole trout

Foil baked trout with aromatic Thai flavours

Serves: 4; Preparation time: 10 Minutes; Cooking time: 20 Minutes

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Ingredients: 4 ready-to-eat whole rainbow trout, 2 pieces fresh lemon grass, 2 red chillies, deseeded and finely chopped, 40g fresh coriander leaves, chopped, 1 lime, juice only, 200g Thai fragrant rice, Freshly ground black pepper.

Method: 1. Preheat the oven to 190°C, 375°F, gas mark 5. Take four large squares of foil and cover with squares of parchment paper of the same size.

2. Place a trout in the centre of each. Remove the outer layer from the lemon grass and discard. Very finely chop the inner part and mix with the chilli, most of the coriander and season to taste.

3. Divide the mixture between the four trout cavities, squeeze over the lime and enclose the foil around the trout to form four sealed parcels.

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4. Place on a baking tray in the oven for 20 minutes, until cooked. Meanwhile cook the Thai fragrant rice following pack instructions. When cooked, stir the remaining coriander through and serve with the trout.

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