Thursday, December 27, 2012,3:39 AM
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PrintTHAI-STYLE TROUT
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Wash trout in cold salted water, drain and pat dry with absorbent kitchen paper. Score both sides of trout three times.
- Lightly oil microwave turntable and place trout on opposite sides with open cavity facing towards centre.
- Season cavities of trout with black pepper. Sprinkle wine or lemon juice in cavities and over trout. Cook on High for 6 minutes or until flesh flakes when tested with a fork.
- To make sauce, place lemon grass, lemon leaves, spring onion, coriander, mint, lemon juice and fish sauce in a bowl or jug and mix to combine.
- To serve, transfer trout to serving plates and spoon over sauce.
INGREDIENTS
- 2 small whole trout, cleaned
- Freshly ground black pepper
- 2 tablespoons white wine or lemon juice
- Herb Sauce
- 1 stalk lemon grass, thinly sliced or ½ teaspoon dried lemon grass, soaked in hot water until soft
- 2 lemon leaves, thinly sliced
- 1 tablespoon chopped spring onion
- 1 tablespoon chopped fresh coriander
- 1 tablespoon chopped fresh mint
- 2 tablespoons lime or lemon juice
- 2 tablespoons fish sauce
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