Thai · Dinner
Grilled Trout with Lemongrass and Chili
Grilled trout fillet rubbed with pounded lemongrass, garlic, and fresh chili, then grilled skin-side down until charred and tender. Served with jasmine rice, cilantro, scallion, lime, and fish sauce for a smoky, citrusy, herbaceous Thai main.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
448Calories
40.9gProtein
17.4gFat
29.8gCarbs
7.4gSugar
1.7gFiber
1156mgSodium
103mgChol
3.1gSat Fat
890mgPotassium
75mgCalcium
2.9mgIron
5.2mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-calorie
spice-route
thirty-min-meals
gluten-free
Instructions
1
Prep
Pound together the lemongrass, garlic, and chili into a coarse paste. Rub the paste over the trout with fish sauce, lime juice, and sugar.
2
Rest
Let the fillet sit at room temperature for 20 minutes.
3
Grill
Place trout skin-side down on medium-high heat for 4 to 5 minutes until the skin chars and releases easily. Flip and grill the flesh side 3 to 4 minutes until opaque and flakes easily.
4
Plate
Serve the trout over jasmine rice, scatter cilantro and scallion on top, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g trout fillet
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 22 fresh chili
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp vegetable-oil
- 1 cup160g cooked jasmine rice
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp scallion
- 22 lime wedge for serving
