Ingredients
- 1 cup sweet chilli sauce (250 ml)
- 35 grams palm sugar (dark sugar, grated 1/4 cup)
- 1 tablespoon ginger root (finely grated)
- 1 lemongrass, stalk bruised and halved
- 2 tablespoons rice wine vinegar
- 8 kaffir lime leaves
- 800 grams trout fish (ocean trout, skin on)
- Cilantro, to serve (micro baby, leaves)
- Steamed rice, to serve
How to Make
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Step 1: Preheat oven to 220°C (425°F).
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Step 2: Place the sweet chilli sauce, palm sugar, ginger, lemongrass, vinegar and kaffir lime leaves in a small saucepan over high heat and bring to the boil and cook for 2 minutes or until slightly reduced and syrupy.
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Step 3: Place the fish on a large oven tray lined with non-stick baking paper and pour over the sweet chilli glaze and cook for 16–18 minutes or until golden and cooked through.
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Step 4: Top with the coriander and serve with the rice.
We hope you enjoy this recipe!
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