Thai Steamed Trout

Because trout is so mild, it's very versatile - equally at home pan-fried in white wine and garlic or steamed with fresh Thai flavors as it is in this recipe.

Ingredients:

• 1 x 250 gram trout, gutted and washed
• 1 Tbsp of cilantro, finely chopped
• 3 garlic cloves, crushed
• Juice from 1 lime 1 bird chili, finely chopped
• 1.5 Tbsp of fish sauce
• 3/4 tsp of sugar
• 1 Tbsp of water
• Steamed rice
• Chinese broccoli

Preparation:

• Turn the oven grill on
• Wash the trout and pat it dry with a paper towel
• In a small bowl mix together the crushed garlic, lime juice, cilantro, chili and sugar. Stir well. Add 1 Tbsp of water and stir again
• Place the trout in a large piece of foil. Crimp the foil into the shape of a boat and twist the ends closed
• Pour the sauce over the fish and a little inside it
• Crimp the foil tightly so that no steam or liquid can escape
• Place the fish in a large baking dish and then bake for 20-25 minutes
• Remove fish from the oven and carefully open the foil
• Serve fish in foil or filet it and serve it with the sauce poured on top with steamed rice and Chinese broccoli