Fish and Shellfish Recipes - Steamed Trout Fillets Recipe

Ingredients

• 8 Pink trout fillets of even thickness, about 115g/4oz each, skinned

• 50ml/2fl oz coconut cream

• grated rind and juice of 2 limes

• 45ml/3 tbsp chopped fresh coriander (cilantro)

• 15ml/1 tbsp sunflower or groundnut (peanut) oil

• 2.5-5ml/1/2-1 tsp chili oil

• salt and ground black pepper

• lime slices and coriander (cilantro) sprigs, to garnish

Serves 4

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Method:

1. Cut four rectangles of baking parchment, about twice the size of the trout fillets. Place a fillet on each piece and season lightly with salt and pepper.

2. Mix together the coconut, lime rind and chopped coriander and spread a quarter of the mixture over each trout fillet Sandwich another trout fillet on top.

3. Mix the lime juice with the oils, adjusting the quantity of chili oil to your own taste, and drizzle the mixture over the trout "sandwiches".

4. Prepare a steamer. Fold up the edges of the paper and pleat them over the trout to make parcels. making sure they are well sealed.

5. Place in the steamer insert and steam over the simmering water for about 10-15 minutes, depending on the thickness of the trout fillets. Serve at once.

Note: This simple dish can be prepared extremely quickly, and is suitable for any fish fillets. Serve it on a bed of noodles accompanied by ribbons of colorful vegetables such as carrots and peppers.

Cook's Tip: Chili oil is widely available, but you can also make your own by adding 15ml/1 tbsp dried chili flakes to 150ml/2/3 cup hot olive oil. Leave to cool, then bottle and store in a cool place.