Crispy-Skinned Rainbow Trout
with Thai Coconut Sauce & Makrut Lime Rice
- Fish
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Crustaceans
With its vibrant pink colour and buttery texture, rainbow trout is a king among fish. This delectable Thai-inspired meal lets the royal seafood shine, with an aromatic coconut sauce and makrut lime-infused rice. Itās a simple yet stunning meal that is sure to amaze and delight!
Ingredients
2 leaves
makrut lime leaves
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 bunch
baby broccoli
1 bag
green beans
1 clove
garlic
1 knob
ginger
1 bunch
coriander
1 packet
rainbow trout
(Contains: Fish; May be present: Crustaceans.)
1 tin
coconut cream
2 packet
fish sauce & rice vinegar mix
(Contains: Fish;)
Ā½
long red chilli
Not included in your delivery
Olive Oil
1.5 cup
water
2 tsp
brown sugar
Utensils
Cooking Steps
Scrunch the makrut lime leaves. In a medium saucepan, bring the water to the boil. Add the basmati rice and 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 until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, slice the baby broccoli in half lengthways. Trim the green beans. Finely grate the garlic and ginger.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the baby broccoli, green beans and a dash of water and cook, tossing, until just tender, 5-7 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Season to taste. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the rainbow trout fillets dry with a paper towel and season both sides with salt and pepper. When the oil is hot, cook the trout, skin-side down first, and cook until just cooked through, 2-4 minutes each side. Set aside.
Return the pan to a medium-high heat. Add the coconut cream, ginger, brown sugar, fish sauce & rice vinegar mix and remaining garlic. Simmer, stirring often, until heated through, 1-2 minutes.
Roughly chop the coriander. Thinly slice the long red chilli (if using). Remove the lime leaves from the rice. Divide the makrut lime rice and veggies between plates. Top with the rainbow trout and spoon the coconut sauce around the fish. Garnish with the coriander and chilli to serve. TIP: Keep the fish skin crisp by spooning the sauce around but not on the fish.
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many loved the Thai-inspired coconut sauce, finding it delicious and flavoursome. Some found the fish sauce and vinegar combination unusual.
- Ease of prep:Ā Several found it simple to prepare, though a few felt the instructions were complicated to follow.
- Suggestions:Ā For crispier skin, spoon the sauce around but not on the fish. Some suggest making extra sauce as the rice absorbs it quickly.
- Leftovers:Ā Some noted there were too many green beans for two people, suggesting potential for leftovers.
- Fish quality:Ā While many enjoyed the trout, a few mentioned finding small bones in their fillets.
