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Crispy Skinned Ocean Trout

Crispy Skinned Ocean Trout

with Thai Coconut Sauce & Kaffir Lime Rice
Recipe Development Team
Recipe Development TeamUpdated on November 07, 2025
Get up to $230 off
Get up to $230 off
Calories
: 
320 kcal
Protein
: 
9.9g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • May contain traces of allergens
  • Gluten
  • Soy
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

1 packet

Green Beans

1 packet

Coconut Cream

1 packet

Coriander

1

Garlic

2 packet

Fish Sauce & Rice Vinegar Mix

(Contains: Fish)

Trout

Rainbow Trout

1 packet

Makrut Lime Leaves

1 packet

Ginger Paste

1

Long Chilli

1

Baby Broccoli

Calories320 kcal
Energy (kJ)1340 kJ
Fat2.2 g
of which saturates0.4 g
Carbohydrate63.7 g
of which sugars4.3 g
Dietary Fibre9 g
Protein9.9 g
Sodium1180 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

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 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!

2

While the rice is cooking, slice the baby broccoli in half lengthways. Trim the green beans. Thinly slice the long red chilli (if using). Finely grate the garlic and ginger. Roughly chop the coriander.

3

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. Cook 1/2 the garlic until fragrant, 30 seconds. Season to taste. Transfer to a plate.

4

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 until just cooked through, 2-4 minutes each side. Set aside.

5

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

6

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. Garnish with the chilli (if using). Enjoy!

TIP: Keep the fish skin crisp by spooning the sauce around but not on the fish.

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