Mel Christensen

Mel Christensen

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Thai Coconut-Crusted Trout Fillet - Gluten-Free, Sugar-free, Dairy-Free, Soy Free

Thai coconut crusted trout2

Thai Coconut-Crusted Trout Fillet

Gluten-Free, Sugar-free, Dairy-Free

Serves  4

 

Ingredients:

  • 4 x 200g Trout fillets
  • 30g (2 tbsp.) Dijon Mustard
  • 15g (1 tbsp.) Byron Bay Coconut Chilli Sauce (or a nice homemade sweet chilli sauce)

 

For Crust:

  • 1 bird’s eye chilli, finely chopped
  • 2 Kaffir lime leaves
  • 15g (½ cup) chopped fresh coriander
  • 100g (1 cup) walnuts
  • 15g (1/4 cup) shredded coconut
  • 2 Corn Thins, broken into bits (or you can use a couple of small slices of GF bread)
  • 15g (1 tbsp.) peanut or macadamia oil
  • 5g (1 tsp.) sesame oil
  • 5g (1 tsp.) fish sauce

*A couple of lime wedges for serving

 

Method:

  1. Arrange salmon fillets skin side down on baking paper lined trays.
  2. Place the chilli, lime leaves and coriander and process until chopped. (TM – 5 sec / Speed 5.) Add the  rest of the crust ingredients and pulse until crumbly. (TM – Turbo 2 secs x 2 – 3 times.) Mixture should stick together. Season; set aside.
  3. In a small bowl, mix together the mustard and chilli sauce.  Brush or spoon this mixture over the fish fillets.
  4. Spoon 1/4 of crust mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate for up to 2 hours.
  5. Bake at 180C for 15 to 20 minutes or until salmon flakes with a fork.
  6. Serve immediately with fresh lime wedges

 

Enjoy!!