In this dish a lot of advantages. It is useful: trout is rich in healthy fats with a high content of vitamins a and D. it is quickly prepared. The house has a stunning aroma of ginger and coconut milk. It is very tasty and unusual – there is something to please and surprise guests.
| Cook Time | 35 minutes |
| Servings |
Ingredients
- 800 gram Trout
- 2 pieces Leeks
- 250 gram Milk
- 2 pieces Chicken eggs
- 5 gram Ginger
- 2 pieces Chili pepper
- 1 piece Lime
- 1/2 bunch Cilantro
- 1 piece Lemongrass
- Salt
Ingredients
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Instructions
- Ingredients.
- Onions wash and cut into rings of medium thickness. Remove the skin from the trout and cut the fish into cubes. Finely chop cilantro. Use a fine grater to remove the zest from the lime, then squeeze the juice. Ginger and the chillies and finely chop.
- Fry the chili pepper, ginger and zest for 30 seconds in a small amount of oil, pour in the coconut milk and add a stick of lemon grass if desired. Warm the sauce without bringing to a boil, remove from heat to drive the yolks, pour the lime juice and salt.
- In a small amount of oil to extinguish leeks, 3-4 minutes.
- Put the fish in a fireproof form, put the leeks on top.
- Pour coconut sauce over the fish.
- Bake in the oven for 15-18 minutes. You can serve it with basmati rice.
- Bon appetit.
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