sticky sweet chilli baked ocean trout

  • 1 cup (250ml) sweet chilli sauce
  • ¼ cup (35g)
    grated dark palm sugar
  • 1 tablespoon finely grated ginger
  • 1 stalk lemongrass, bruised and halved
  • 2 tablespoons rice wine vinegar
  • 8 kaffir lime leaves
  • 800g side ocean trout, skin on
  • micro (baby) coriander (cilantro) leaves, to serve
  • steamed rice, to serve

 

 

 

 

  1. Preheat oven to 220°C (425°F). Place the sweet chilli sauce, palm sugar, ginger, lemongrass, vinegar and kaffir lime leaves in a small saucepan over high heat. Bring to the boil and cook for 2 minutes or until slightly reduced and syrupy.
  2. Place the fish on a large oven tray lined with non-stock baking paper and pour over the sweet chilli glaze. Cook for 16–18 minutes or until golden and cooked through.
  3. Top with the coriander and serve with the rice. Serves 4


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