Category,

asian baked trout fish

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 1 large trout, whole, gutted
 ½ inch of ginger
 2 chopped garlic (I use smoked)
 2 chopped spring onions
 ½ stem of lemongrass
 ½ bunch of coriander
 1 chopped red chilli
 4 chopped kaffir lime leaves
 3 tbsp sesame oil

1

Stuff the inside of the fish cavity with all ingredients, mixed. Season skin with salt and pepper.

2

To en papillote, take a large square of baking parchment and a similar sized piece of foil. Placing the paper on top of foil, then fish on top of that, pull the two sides at the top and bottom of the fish up and fold/roll the top down a few times. You want to make sure the packet is standing tall, with sufficient air space at the top for the fish to steam. You don't want the paper touching the top of the fish. Make sure you use a large enough piece of paper.

3

Bake for 30 minutes at 180ºC/350ºF.

Serve with coconut rice, plain rice, or salad.

Ingredients

 1 large trout, whole, gutted
 ½ inch of ginger
 2 chopped garlic (I use smoked)
 2 chopped spring onions
 ½ stem of lemongrass
 ½ bunch of coriander
 1 chopped red chilli
 4 chopped kaffir lime leaves
 3 tbsp sesame oil

Directions

1

Stuff the inside of the fish cavity with all ingredients, mixed. Season skin with salt and pepper.

2

To en papillote, take a large square of baking parchment and a similar sized piece of foil. Placing the paper on top of foil, then fish on top of that, pull the two sides at the top and bottom of the fish up and fold/roll the top down a few times. You want to make sure the packet is standing tall, with sufficient air space at the top for the fish to steam. You don't want the paper touching the top of the fish. Make sure you use a large enough piece of paper.

3

Bake for 30 minutes at 180ºC/350ºF.

Serve with coconut rice, plain rice, or salad.

Fragrant Asian Baked Trout