Thai Steamed Trout with Garlic and Lime Sauce.

Thai Steamed Trout with Garlic and Lime Sauce.

This aromatic steamed trout is healthy and clean tasting, so needed after our weekend bingeing on all things naughty. Trout is oily, so I thought a strong pungent sauce would cut though the slightly fatty and fishy flesh. The trout is also stuffed with strong herbs and spices and there's barely any fishiness left but the spicy zesty sauce really lifts the dish.

Herbs.

-3 cloves sliced garlic.

-3cm, thickly sliced ginger.

-1 stalk lemongrass, sliced.

-5-6 kaffir lime leaves

-3-4 sprigs coriander.

For the trout.

500g scaled, gutted and score the skin.

Seasoned with salt and pepper.

Stuff the cavity with the herbs and spices.

If you still have some leftover, place under or over the trout in the steamer.

Steam for 15-18 minutes.

Place on a serving platter.

Spoon over the sauce.

Spicy lime sauce .

In a food processor, put in

-3 cloves garlic,

-2cm roughly sliced ginger,

-2 shallots,

-a small bunch of coriander,

-chillies (I put in 15 but adjust according to your taste),

-1 stalk lemongrass, cut into chunks.

Pulse to combine.

Spoon into a bowl, add

-100ml fish sauce,

-100ml water,

-juice of 1 lime.

-2tsp of sugar.

Mix well to combine. Taste and adjust the seasoning, you should be able to taste, spicy, sweet and sour.