Ocean Trout & Thai Coconut Sauce

Name: Ocean Trout & Thai Coconut Sauce with Greens & Kaffir Lime Rice
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 bunch broccolini; 1 packet basmati rice; 2 tsp brown sugar; 1 unit long red chilli; ⅓ packet shredded coconut; 1 clove garlic; 1 tin coconut cream; 2 unit kaffir lime leaves; 1 tub fish sauce & rice vinegar mix; 1 knob ginger; 1 bag green beans; 1 packet ocean trout; 1.5 cup water

with Greens & Kaffir Lime Rice

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With its vibrant pink colour and buttery texture, ocean trout is a king among fish. This delectable Thai-inspired meal lets the royal seafood shine, with an aromatic coconut sauce and kaffir lime-infused rice. It’s a simple yet stunning meal that is sure to amaze and delight!

Allergens:

Schwefeldioxide und Sulfite

•Pesce

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bunch

broccolini

1 packet

basmati rice

1 unit

long red chilli

⅓ packet

shredded coconut

1 clove

garlic

1 tin

coconut cream

2 unit

kaffir lime leaves

1 tub

fish sauce & rice vinegar mix

1 knob

ginger

1 bag

green beans

1 packet

ocean trout

Not included in your delivery

olive oil

2 tsp

brown sugar

1.5 cup

water

Nutritional Values

per serving

Calories3630 kcal

Fat42.4 g

of which saturates26 g

Carbohydrate79.6 g

of which sugars8.5 g

Protein40.4 g

Sodium324 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Medium Pan

•Chopping board

•Grater

•Knife

•Medium Non-Stick Pan

•Small Bowl

•Plate

Cooking Steps

Scrunch the kaffir lime leaves. TIP: This helps release their flavour! In a medium saucepan, bring the water to the boil. Add the basmati rice and kaffir lime leaves, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, slice the broccolini in half lengthways. Trim the green beans. Thinly slice the long red chilli (if using). Finely grate the garlic. Finely grate the ginger to get 1 tsp for 2 people / 2 tsp for 4 people. Heat a medium frying pan over a medium-high heat. Add the shredded coconut (see ingredients list) and toast, tossing occasionally, for 2-3 minutes, or until golden. Transfer to a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini, green beans and a dash of water and cook, tossing, for 3-4 minutes or until just tender. Add 1/2 the garlic and cook for 30 seconds, or until fragrant. Season with a pinch of salt and pepper. Transfer to a plate.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the ocean trout fillets dry and season both sides with a pinch of salt and pepper. When the oil is hot, add the ocean trout to the pan, skin-side down, and cook for 2-4 minutes on each side (depending on thickness), or until just cooked through. Transfer to the plate with the veggies. TIP: Place the fish on the plate skin-side up to keep the skin crisp!

Wash out the pan and return to a medium-high heat. Add the coconut cream, ginger, brown sugar, fish sauce & rice vinegar mix and remaining garlic. Simmer for 3-4 minutes, stirring often, or until heated through and the garlic has lost its raw flavour.

Remove the kaffir lime leaves from the rice. Divide the kaffir lime rice and veggies between plates. Top with the pan-fried ocean trout and spoon the coconut sauce around the fish. TIP: Keep the fish skin crisp by spooning the sauce around but not on the fish. Garnish with the toasted coconut and long red chilli (if using).