- Ingredients
- For the Asian trout parcels:
- 10 trout fillets, skinned and pinned
- 1 onion, finely sliced
- 100g spring onion, julienned
- 100g carrots, julienned
- 50g fresh ginger or galangal, peeled and finely grated
- 2 chilli peppers, deseeded and finely diced
- 50g fresh coriander, roughly chopped
- 2tbsp MAGGI Asian Liquid Fonds Concentrate
- 20g MAGGI Coconut Milk Powder
- 1 fresh banana leaf, washed and dried before use
- For the coconut chilli dipping sauce:
- 3tbsp MAGGI Coconut Milk Powder
- 250ml sweet chilli sauce
Asian Trout Parcels with Coconut Chilli Dipping Sauce
Ingredients
Method
Method
1. Cut banana leaf into 10 rectangles, each the same width and slightly longer than the trout fillets.
2. Mix the onion, spring onion, carrots, ginger, chilli peppers and coriander in a large bowl. Add the Asian fonds and coconut milk powder and stir to coat vegetables evenly.
3. Lay the trout fillets skin side up and cover with a thin layer of the vegetable mix. Roll trout fillets up and then wrap in a rectangle of banana leaf. Secure with cocktail sticks or tie with raffia string.
4. Steam trout rolls for 5-10 minutes (depending on the size of the fillet) in a bamboo basket or a conventional steamer. Serve immediately with coconut chilli dipping sauce.
5. Make the coconut chilli dipping sauce by stirring the coconut milk powder into the sweet chilli sauce until creamy.
Chef's Tips
Serve trout parcels work as a starter portion with accompanying coconut chilli dipping sauce. As a main course, serve parcels with Thai fragrant rice, crispy green side salad, and fresh lime wedges.
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