Happy 2016 all you lovely foodies ❤ I’m sorry I’ve been a bit quite, life has been hectic. I hope you all had a well-deserved break.
To start the year off on a healthy note, here is my delicious crispy trout recipe with an easy Thai red curry sauce. One important thing you have to remember is that eating healthy food does not mean you have lose out on taste! The red curry sauce adds a great dimension of flavour to the dish 🙂
250g x 2 lightly smoked rainbow trout, skin on and deboned
Rapeseed oil or olive oil
Maldon sea salt
For the veggies:
2 cloves garlic, crushed
1 small thumb of ginger
1 packet stir-fry veggies
1 tin low-fat coconut milk
1-2 tbsp red curry paste
2-3 kaffir lime leaves
2-3 tbsp fish sauce, to taste
2 tbsp xylitol
2 tbsp fresh lemon juice
1/4 cup sweet basil leaves, torn
Preparation 10 minutes
Cooking time 10 minutes
Place a wok on high heat, while the wok is heating up crush and grate the garlic and ginger. Add 1 tbsp of either olive oil or rapeseed oil and fry for 1 minute. Then add the curry paste and fry for another minute. Mix in the coconut milk, lemon juice, xylitol and fish sauce and simmer for about 5 minutes.
Take the fish out of the fridge and pat dry, season with sea salt. Place a non-stick frying pan on high heat and drizzle with half a tbsp of oil.
Chuck the veggies into the wok and place the fish skin side down for 2-3 minutes (cook until the skin is crispy and the fish has just started to go light pink). Flip over and cook for 30 seconds– if you like it medium-rare.
Stir the basil leaves into the sauce.
Season the fish with fresh lemon juice. I didn’t cook any starch but cauli-rice would go beautifully with it.