Rainbow Trout Poached In Coconut Milk Recipes

Steps:

• Combine the coconut milk and chicken stock in a pan on a medium heat.
• Crush the end of the lemon grass stalk and add to pan.
• Roughly slice ginger (leave skin on) and add to pan.
• Thinly slice kaffir lime leaves and add to pan.
• Thinly slice chillis and add to pan.
• Add palm sugar and fish sauce to pan.
• Let mixture simmer for twenty minutes so that the flavours infuse in the liquid. Do not boil.
• Slice fish fillet into large pieces.
• Add fish to pan and cook gently for another ten or fifteen minutes until fish is cooked.
• Add the chopped up spring onions, coriander and the lime juice, stir to combine for a few minutes.
• Remove lemon grass stalk and ginger pieces.
• Serve.

Steps:

• Place garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until finely blended.
• Add the coconut milk and process until thoroughly blended.
• Transfer the coconut mixture to a heavy pased pan.
• Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan.
• Bring the coconut mixture to the boil and reduce to a gentle simmer and cook for 10 minutes, to allow the flavour to infuse and the liquid to reduce slightly.
• Add the fish chunks and poach gently for 4-5 minutes.
• Stir through the lemon juice, then trasfer to serving bowls.

Steps:

• Preheat oven to 450°F. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced leek and carrot strips; sauté until crisp-tender, about 5 minutes. Open fish flat and arrange skin side down in large roasting pan. Sprinkle fish with salt and pepper and 1 1/2 teaspoons minced fresh thyme. Top with leek and carrot mixture and bay leaves. Dot with 2 tablespoons butter. Pour Riesling over fish.
• Bake fish until just opaque in center, about 15 minutes. Transfer fish and vegetables to plates. Tent with foil to keep warm. Pour pan juices into heavy medium saucepan. Boil until reduced to 3/4 cup, about 6 minutes. Discard bay leaves. Add remaining 3 tablespoons butter and 1/2 teaspoon thyme and whisk just until butter is melted. Season to taste with salt and pepper. Pour sauce over fish and serve.