Thai Lime & Ginger Trout
Tender steamed trout with pak choi, fresh ginger, garlic, red chilli and lime, finished with a savoury gluten-free soy sauce. A light Thai-inspired fish dish with fresh citrus, gentle heat and aromatic flavours.
Equipment
- chopping board,
- foil
- Knife
- Steamer,
Ingredients
- 2 garlic cloves chopped
- 5 cm ginger root fresh, peeled and sliced
- 2 limes rind grated and juiced
- 4 pak choi quartered lengthways
- 1 red chilli deseeded and sliced
- 3 tablespoons soy sauce gluten-free
- 4 trout fillets about 150 g each
Instructions
- Place the trout fillets and pak choi on two large pieces of foil.
- Scatter the ginger, garlic and red chilli over the fish and vegetables, then add the grated lime rind and lime juice.
- Pour over the gluten-free soy sauce and loosely seal the foil to form parcels.
- Place the parcels in a steamer and steam for about 10 minutes, or until the trout is cooked through and flakes easily.
- Carefully open the parcels and serve immediately.
Notes & Wine Advice
Serving Advice
Serve the trout immediately after steaming. Jasmine rice is a natural accompaniment and will absorb the fragrant lime and soy juices from the parcels. Extra steamed pak choi or mange tout can be served alongside for a larger meal.Steaming Advice
Seal the foil loosely rather than tightly so there is space for steam to circulate around the Fish. The trout is ready when the flesh is opaque and separates easily into flakes. Avoid steaming it longer than necessary, as trout can dry out quickly.Thai Fish Soup Variation
For the variation from the original recipe, combine 1 litre gluten-free fish stock, 1½ tablespoons red Thai curry paste, 4 kaffir lime leaves and 1 tablespoon gluten-free fish sauce in a saucepan. Simmer for 5 minutes. Add 300 g skinless white fish and cook for 2 minutes, then add 150 g raw peeled king prawns, 3 quartered pak choi and a handful of coriander leaves. Simmer for another 2–3 minutes until the prawns are pink and the fish is cooked through.Storage Advice
This dish is best served immediately. If you have leftovers, cool them promptly and refrigerate in a covered container. Use within 1 day and reheat thoroughly but gently so the trout does not become dry.Wine Advice
A Riesling is a good partner for the lime, ginger and chilli in this dish. Its fresh acidity works with the citrus while its aromatic character complements the ginger and gentle chilli heat.Nutrition values
Serving: 300 gr | Calories: 270 kcal | koolhydraten: 10 g | Eiwitten: 35 g | Vet: 11 g | Verzadigd vet: 2 g | Natrium: 790 mg | Suiker: 4 g