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!
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long red chilli
kaffir lime leaves
fish sauce & rice vinegar mix(ContainsFish, Gluten)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
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).