Green curry trout

A quick and easy way to spice up your catch. Whole juicy rainbow trout are steamed inside foil parcels along with a spicy Thai green curry trout sauce. It is easier to buy rather than make a green curry paste, which is predominantly green chillies (providing colour and heat), lemongrass, coriander and garlic as well as shrimp paste, palm sugar, coconut and galangal.

Ingredients

Serves four.

• 4 whole rainbow trout, cleaned
• 2 limes, 1 sliced and 1 zested and juiced
• 2 lemongrass stalks, halved lengthways
• Thumbsized piece of ginger, sliced
• 4 cloves of garlic, sliced
• Bunch of coriander
• Bunch of thai basil or regular basil
• 400ml coconut milk (use reduced fat if preferred)
• 2 tbsp green curry paste
• 1 tbsp fish sauce
• 1 red chilli, deseeded and sliced

Nutrition

Per serving: 529 kcals, 31g fat, 20g saturated fat, 9.7g carbs, 3g sugars, 1.8g fibre, 52g protein, 3.8g salt.

Method

1. Heat the oven to 200C, 180C fan, gas mark 6.

2. Cut four large pieces of wide foil, which will wrap each trout completely and lay out on a work surface. Place a trout on each piece of foil.

3. Stuff the cavity of the fish each with sliced lime, half a lemongrass stalk, sliced ginger, sliced garlic and a few sprigs of coriander and Thai basil. 

4. Whisk the green curry paste, lime zest and juice and fish sauce into the coconut milk, then divide between the fish. 

5. Wrap up the parcels tightly, place on a baking tray and bake for 20 minutes, or until cooked through. 

6. Open the parcels and scatter over the sliced chilli and more coriander and Thai basil. Serve with jasmine rice. 

Enjoyed this recipe? Why not try Trout with Creamy Orzo?

In association with britishtrout.co.uk