Grilled trout with Malaysian style curry & toasted coconut
INGREDIENTS
- 6 rainbow trout portions, 180g each
- 1 large onion, finely chopped
- 2 stalks lemon grass, finely chopped
- 20g garlic, finely chopped
- 2 red chilli, finely chopped
- 60g fresh ginger, finely chopped
- 10ml turmeric
- 5ml tamarind paste
- 50ml canola oil
- 40g coconut flakes for garnish
- 2 lime leaves
METHOD
Preheat oven to 180°C.
Place onions, lemongrass, garlic, chilli (remove the seeds if you would like it milder), ginger, lime leaves, turmeric, tamarind and oil in a food processor and blend as fine as possible.
Spread the coconut flakes on an oven tray and roast in the oven until golden brown. Remove from the oven and set aside until needed.
Coat each portion of fish with a 1 – 2 teaspoons of the curry paste and allow it to marinate for about 20 minutes.
Change the oven setting to grill and place the fish portions in a greased roasting tray.
Place the tray under the grill (not too close to the heat) and cook for 5 to 10 minutes, just until the fish starts to flake.
Serve the fish garnished with toasted coconut flakes.
Serves: 6, Preparation time: 10-15min, Cooking time: 10min
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