Ocean trout with Thai caramel sauce

Ocean Trout with Thai-style caramel sauce and

coconut rice

Ingredients (serves 4)

300g palm sugar*

Grated rind and juice of 2 limes

2 kaffir limes leaves*, very finely sliced

2cm piece ginger, cut into very thin strips

1 large red chilli, seeds removed, thinly sliced

2 tbs fish sauce

1 tbs vegetable oil

4 x 180g skinless ocean trout fillets, pin-boned

Baby Asian salad leaves, to serve

Coconut rice

2 tsp dried chilli flakes

Grated rind and juice of 1 lime

2 tbs desiccated coconut, dry-roasted

4 cups cooked jasmine rice

Method

1. Place palm sugar and 150ml water in a saucepan and stir for 1-2 minutes over low heat to dissolve

sugar. Increase heat to medium and cook for 5-6 minutes until mixture begins to caramelise. Add rind

and juice, kaffir lime, ginger, chilli and fish sauce and cook for a further minute. Remove from heat

and set aside.

2. Heat oil in a large non-stick frypan, add fish and cook for 2 minutes. Turn and cook other side for 1-2

minutes, then add sauce and cook for a further minute, basting fish with sauce.

3. Meanwhile, make rice. Combine chilli with 1 tablespoon boiling water and set aside for 5 minutes. Stir

in rind, juice and coconut, then stir through the hot rice.

4. Place coconut rice on plates, top with fish and sauce. Serve with salad leaves.