Trout steamed in a Thai way

This is a second dish I have prepared for previously mentioned South-East Asian festival. I’ve recently noticed we definitely don’t eat enough fish. We buy smoked salmon quite frequently, but fish as a main dish appears on our table maybe 4-5 times a month what is definitely too few. Finland is plentiful in salmon and trout and I’ve decided from now on to incorporate them more frequently to our menu.  Let’s hope this is a good start and I’ll keep to my  resolution 😉 This recipe comes from the book “The food and cooking of Vietnam and Cambodia”.

200ml coconut cream
2 tsp raw cane sugar
1 tbsp oil
2 cloves of garlic, finely chopped
1 chili, finely chopped
4cm piece of ginger, grated
750g trout
1 star anise, grated on powder
a handful of fresh Thai basil leaves
a handful of cashew nuts, chopped
salt and pepper

1. Heat the oil in a pan and fry garlic, chili and ginger. Turn down the heat, add coconut cream and sugar. Stir till sugar dissolves, take out from the heat.
2. Place the fish on a wide piece of foil and tuck up the sides to form a boat shape container. Cut several slashes into the meat and rub them as well as the inside of fish with salt, pepper and star anise. Scatter half of the Thai basil leaves on top. Spoon the coconut cream into the container and close it firmly.
3. Steam or put to the oven (180C) for about 20 min.
4. Roast the cashew nuts in the frying pan. Once the fish is ready transfer it to a plate, drizzle with cooking juices and sprinkle with  nuts and remaining Thai basil leaves


13 thoughts on “Trout steamed in a Thai way

  1. Yums! we grew up eating fish done the cantonese way, which was steamed with soy sauce, some sesame oil, thin shreds of ginger and some spring onion and we pop it over the stove to steam for 15-22minutes (depending on the fish). Simple and fresh. The sugar and cashew nuts in the recipe sounds great might mix and match for more taste and texture, breaking out of the old mold!

    • I think it’s a really great idea to combine contonese and thai flavours. I’m pretty sure that the fish would taste even better with soy sauce and sesame oil. I will try that next time 🙂

  2. I love trout but you can’t find in Singapore now, just don’t understand why!!
    Anyway love the way you prepared this fish, looks very delicious.
    Please visit my new site when you’re free.

  3. This looks delicious, and great photo too! We don’t even have fish as often as you, so I’m throwing this on my menu list for next week and we’ll see how the kids like it! 🙂

  4. This looks really yummy. I love fish cooked this way and have made a lot of fish dishes at home but never a whole fish. I eat whole fish when we go to certain restaurants.

    • Hi! I got my basil leaves from oriental shop. Just have a look is there any Thai/Vietnameese/Malaysian/Indonesian food shop in your city, they should store fresh leaves in the fridge.
      Thai basil has a distinct somewhat sweet, liquorice flavour. It is definitely different from regular basil. If you can’t find it, you may use different herb – regular basil or coriander. The flavour will be different but both of those will fit in the dish 🙂

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