Curried trout with coconut-chili sauce from The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson

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Notes about this recipe

  • L.Nightshade on November 09, 2014

    Let me start off by saying it's possible that I'm not a huge trout fan. Or maybe we overcooked the trout a bit. This recipe includes the Green Curry Paste on page 26 (Thai curry paste can be substituted). I made the paste, and found it delicious. The curry paste is mixed with a little peanut oil, and half of that mixture goes onto the slashed fish and into the cavity. The rest is mixed with serrano, tomatoes, red onion, and garlic, and set to simmer while the fish is roasting. Once reduced, coconut milk is added. The trout is turned once halfway through cooking, then drizzled with lemon juice when done. The sauce is passed separately. I love the sauce: loved the green curry paste, and loved it cooked with the onions, tomatoes, and coconut milk. But I think it needs a nice firm piece of grilled fish, or even shellfish. I did make extra, so we'll see how it freezes, and try it on something else. Again, perhaps trout is not my favorite fish, and perhaps we overcooked it. YMMV.

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