Thai Ocean Trout Recipes

Steps:

• Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilli and lime zest over them. Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish. Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.
• Steam for 15 minutes. (If you haven't got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.)

Steps:

• Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
• Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

Steps:

• Combine 2 tins 1.6L coconut milk, lemongrass, ginger, lime leaves, green chilies, and fish sauce. Bring to boil. Remove from the heat and let cool. Cut Trout into 6 pieces pour the marinade over the top. Leave the trout to marinade covered in the fridge over night. Fry fish for about 4 minutes. Turn the heat back up and leave for 2 to 3 minutes. Roasted Chili Dressing: In a wok heat with 2L of peanut oil to 320-360F. Place the chilies into the wok and fry for around 20 seconds. Take out and place on paper towel to dry. Then fry the shallots. Once the shallots come out and are placed onto a paper towel, use a fork to fluff it up and then season with salt and give a light dusting of icing sugar to enhance and balance the flavor. In a small pot placed the sliced garlic pour 200 ml of milk over the top and bring to a boil. Strain off and then run under cold water to rinse excess milk. Then put the garlic into a clean small pot and pour in cold oil to cover an inch above. Place on high heat and bring it to a boil quickly. Turn it to medium heat and let cook until garlic is ready. Once it starts to turn a light golden, stand by it and have a strainer and a container ready that is not going to melt when you strain off the hot oil. Lay out on a paper towel. In a medium sauce pan bring the palm sugar and water to a boil and let cool for 20 minutes before you make the dressing. In a food processor and place in half of the fried ingredients until it is like a powder, then slowly pour in half of the palm sugar water for a minute. Repeat with the remainders. Add the lime juice and fish sauce and reserve. Avocado, Crab, and Grapefruit Salad: In 6 separate mixing bowls, evenly divide the red onion, spring onion, chili, crab, avocado, grapefruit, Thai basil, and coriander. Preparation for Hot and Sour Dressing: In a small bowl, add all the ingredients and mix well.

Steps:

• in a double boiler, pour the water, soy sauce, fish sauce and sesame oil. bring to the boil.
• add the ginger, garlic, sping onions, coriander roots, continue to boil for 5 minutes to infuse flavours.
• put a plate big enough to hold the fish into a steaming basket, which will sit on top of the broth mixture.
• place the fish on plate, skin side up.
• cover the skin with the chopped corriander (leaves and roots) and the chillies.
• put steaming basket on top of the broth and cover. allow to steam for 10-12 minutes depending on how well cooked you like your fish.
• strain the stock and set aside. garnish the fish with boiled ingredients. season with salt and pepper.
• reduce some of the broth and serve over fish.
• best served with steamed jasmine rice.