Made this awesome fish dish last night. The fish tasted great right out of the oven even without the sauce. The sauce was super good but I’m sure it’s unique to the brand of curry paste your using (I used the last of what I had, though I likes it a lot, I still wish I was experiencing something new). By the way, there’s nothing like the smell that fills the house when your chopping up fresh garlic, ginger, bell pepper, onion, and cilantro. It really opens up your mind allowing you to breath deep, so good folks. Our good friend Corey from KC is staying with us for the week, yay! He has been traveling a lot and this may have been his first home cooked meal in over a week. The dish was light enough for us to go get some Luv It Frozen Custard afterwords. A nice evening if I do say so myself.
Rainbow Trout with Curry Sauce
Makes 2 – 4 servings. Recipe from Gina’s Weight Watchers Recipes.
- Ingredients
- about 1 lb. rainbow trout
- 1 T. sesame oil, divided
- 1 T. fresh ginger, minced
- 4 cloves garlic, minced
- 2 T. fresh ginger, minced
- 1 c. red bell pepper, finely chopped
- 1 c. green onion, finely chopped
- 1 t. curry powder
- 1/2 t. dried cumin powder
- 2 t. red curry paste
- 1 T. turbinado sugar, blended into a fine powder
- 4 t. soy sauce, low sodium
- 2 t. fish sauce
- 1 (14 oz.) can coconut oil
- 1/4 c. cilantro
- pinch of sea salt
- cooking spray
- Preparation
Heat 1/2 of oil on medium. Add garlic and ginger and cook for 1 minute. add red bell pepper, green onions and stir for 1 minute. Add curry powder, paste, and cumin and stir for 1 minute. Add soy sauce, sugar, fish sauce, and coconut milk stir and bring back to a simmer (don’t boil). Remove from heat and stir in cilantro.
Spray cooking sheet or dish with cooking oil. Wash fish and lay on cooking sheet/dish without overlapping. Brush with the rest of the oil and salt. Broil for about 7 minutes. Pour sauce over fish, serve with brown rice or veggies.