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Sautéed fillets of trout with ginger, basil and coconut sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Paul Rankin

From Ready Steady Cook

Method


  1. For the coconut sauce, heat the butter in a frying pan over a medium heat. Add the onion, ginger and lime zest and fry for 4-5 minutes, until softened.

  2. Add the wine and boil for 2-3 minutes, until the liquid has reduced by half.

  3. Add the coconut milk and simmer for 5-6 minutes. Stir in the basil leaves.

  4. For the fish, heat the olive oil in a separate frying pan over a medium heat. Fry the trout for 2-3 minutes on each side, until the skin is crisp and the fish is cooked through.

  5. To serve, place a ladleful of coconut sauce onto a serving plate, and place the trout on top.

Ingredients

For the coconut sauce

  • 55g/2oz butter
  • ½ onion, finely chopped
  • 2cm/¾in fresh root ginger, peeled and grated
  • ½ lime, zest only
  • 125ml/4fl oz white wine
  • 200ml/7fl oz coconut milk
  • 4-5 tbsp fresh basil leaves, torn

For the fish

  • 1 trout fillet, trimmed and de-boned
  • 1 tbsp olive oil

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