Steamed trout in a coconut curry marinade

For once we wanted to do something different than stuffing a trout with slices of lime/lemon and fresh herbs and that worked out surprisingly well!

Although a trout tastes great on its own, in this dish we are going to cover it with a marinade. We turn it into an Oriental trout by marinating it with a coconut curry marinade.

Because of the marinading process we put the trout in aluminium foil with the edges folded up. This will prevent the marinade from leaking. Next, we will steam the trout. That means that we let it cook indirectly on the barbecue for 30 minutes.

If you don’t have a barbecue, you can also prepare this dish in the oven. In this case, place the trout in a preheated oven at 160 °C for 30 minutes.

Ask your fishmonger to clean the trout. He therefore takes out the intestines. This saves you a lot of work and time.

Forel
trout
Forel marineren
Marinate the trout
Geen beoordelingen

Steamed trout in a coconut curry marinade

Slowly cooked trout from the barbecue. Filled with slices of lime and marinated in a coconut-curry marinade.
Prep time15 minutes
Cooking time30 minutes
Servings: 2 persons
Author: Cultiviz
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Ingredients

  • 1 trout
  • 1 lime
  • salt
  • black pepper

Coconut curry marinade

  • 3 cloves garlic crushed
  • 1 shallot finely chopped
  • 1 stalk lemongrass finely chopped
  • 1 tbsp curry powder
  • 200 ml coconut milk
  • 1 tbsp fish sauce
  • olive oil

Instructions

Preparing trout

  • Rinse the trout with cold water and pat it dry with kitchen paper. Season the inside of the abdominal cavity with some salt and pepper.
  • Cut the lime into thin slices and place them in the abdominal cavity.

Preparing the coconut curry marinade

  • Press the garlic and finely chop the shallot and lemon juice.
  • Heat a frying pan over medium heat. Sauté the garlic and shallot for 1 minute on a low heat. Then add the lemon gas and fry for 2 minutes.
  • Add the curry powder and fry for another 2 minutes.
  • Add the coconut milk and bring to a boil. Then add the fish sauce.
  • Place the trout on aluminium foil and fold the edges up a bit so that the sauce leak. Add the marinade into the cavity of the abdomen and then cover the fish with it.

Steam the trout

  • Prepare the barbecue for indirect grilling. Maintain a temperature of 160 °C.
  • Place the trout with aluminium foil on the grid and let it slowly cook for 30 minutes with the lid closed.

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