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.