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ingredients
steelhead trout with coconut cream sauce
Well surprise surprise I banged out another fish dish. Do you think we might like fish a bit? Anyway, this was more of a recipe of necessity rather than a well thought out plan. The long and short of it is that we had some left over coconut milk from a beef curry dish we make that is actually on this blog and I did not want to waste it. I decided to concoct something for dinner and this is what I came up with. I used some chives from my garden and the nice flowers you see in this photo are chive flowers that are in bloom this time of year. I have to say it turned out very good and the nice thing is you can use this sauce for any fish that you want. The only suggestion I have is make sure your fish is a good grilling fish. A white flakey fish should be baked or pan fried instead of using the bbq. I only used steelhead trout because it was on special.
2-4 filets fish (I used steelhead trout on special. Use grill friendly fish on bbq and use white fish in the oven or fry pan)
1 cup coconut milk
the juice of 1 large naval orange and 1 lime
1 Tbsp peanut butter
1 Tbsp soy sauce
1.5 Tbsp shredded ginger
marinade for the trout
2 Tbsp chopped chives
1 Tbsp veg oil
3 cloves minced garlic
1.5 Tbsp soy sauce
2 Tbsp chopped mint salt and pepper
1.5 Tbsp white sugar
2 Tbsp chopped cilantro
1.5 tsp sambal oelek (chilli garlic sauce) or hot sauce
salt and pepper to taste
1 cup coconut milk
the juice of 1 large naval orange and 1 lime
1 Tbsp peanut butter
1 Tbsp soy sauce
1.5 Tbsp shredded ginger
marinade for the trout
2 Tbsp chopped chives
1 Tbsp veg oil
3 cloves minced garlic
1.5 Tbsp soy sauce
2 Tbsp chopped mint salt and pepper
1.5 Tbsp white sugar
2 Tbsp chopped cilantro
1.5 tsp sambal oelek (chilli garlic sauce) or hot sauce
salt and pepper to taste
In a bowl add your marinade for the trout and coat the fish evenly. Let sit for about 10 minutes. On medium high heat sauté the sambal oelek which is a chilli garlic sauce or substitute hot sauce and the garlic in 1 Tbsp vegetable oil for about three minutes.
Add the ginger, the juice of 1 orange, 1 lime, the coconut milk, the peanut butter and simmer until reduced by half. Add the rest of the ingredients except the cilantro and simmer for an additional 2 minutes.
On a well oiled bbq heated for 5 min on med -high heat place your steelhead trout. Cook on each side for about 3 minutes until firm and cooked throughout. Serve you fish skin side up for great presentation and top with the coconut cream sauce. Sprinkle with fresh chopped cilantro and enjoy.
Add the ginger, the juice of 1 orange, 1 lime, the coconut milk, the peanut butter and simmer until reduced by half. Add the rest of the ingredients except the cilantro and simmer for an additional 2 minutes.
On a well oiled bbq heated for 5 min on med -high heat place your steelhead trout. Cook on each side for about 3 minutes until firm and cooked throughout. Serve you fish skin side up for great presentation and top with the coconut cream sauce. Sprinkle with fresh chopped cilantro and enjoy.
mise en place " the set up"
This is what the sauce should look like
done grillen
Suggested Drink Pairing
rock out an island drink here like a mojito or pina colada
design
additional photographs
What did you think of this recipe?