Wednesday Wind-down: Thai baked trout

Here’s a simple recipe for trout that doesn’t require much fussing or measuring. Trout’s reasonably cheap too, and often on special at Superquinn. This serves two, alter as required.

Ingredients

• 2 trout fillets
• 1 lemongrass stalk, finely chopped*
• A knob of ginger, finely chopped
• 1 red chilli, finely chopped
• 1 garlic clove, finely chopped
• 1 tablespoon fish sauce
• Juice of 2 limes
• 1 teaspoon sugar
• A handful of fresh coriander, chopped

Method

• Preheat the oven to 200C
• Place the trout fillets on foil, skin side down
• Mix together all the ingredients except the fish and spoon half the mixture over the fillets
• Seal the foil package and bake in an oven for about 13 minutes
• Serve with the rest of the sauce, boiled rice mixed with some fresh coriander and a little soy sauce and, if you wish, stir-fried vegetables. I used up some broccoli, shallots, and red pepper, cooked in a wok with a little sesame oil, a tablespoon of fish sauce, and some ginger.

*An expert kitchen tip: lemongrass will keep in the freezer for six months without losing its flavour.