Nick’s Pick | Keto: Thai-Style Trout Fillets
with Sautéed Bok Choy & Sweet Pepper
Cooking time
15 minutes
Servings
2/4
Calories
270 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Let yourself be lured in by the fragrance of lemongrass as it follows you from the kitchen to your seat with these enticing keto-compliant plates in hand—a mere 15 minutes later. The distinctive citronella-like perfume is laden with tropical promises that need only a hint of garlic to be fulfilled. Make it happen in a sauté of sweet pepper and bok choy that forms a bed for the topper of delicate pink trout.
We will send you:
- 2 Trout fillets (high-protein serving)
- 15ml Minced garlic
- 340g Baby bok choy
- 1 Bunch of basil
- 1 Sweet pepper
- 45ml Ponzu lime sauce
- 15g Minced lemongrass
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Trout, Wheat
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
8 g
Saturated Fat
2 g
Sodium
1480 mg
Total Carb
18 g
Sugars
10 g
Protein
34 g
Fibre
3 g
Preparation
Mise en place
Core and thinly slice the sweet pepper. Remove the root ends of the bok choy; roughly chop. Pick the basil leaves off the stems.
Sauté the vegetables
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add ½ the garlic and ½ the lemongrass. Sauté, 30 sec. to 1 min., until fragrant. Add the sweet pepper, bok choy, ½ the spices and S&P. Sauté, 3 to 4 min., until beginning to soften. Transfer to a bowl and keep warm. Reserve the pan.
Cook & coat the trout
Pat the trout dry with paper towel; season with the remaining spices. In the reserved pan, heat a drizzle of oil on medium. Add the trout* and cook, skin-sides up, 1 to 2 min., until partially cooked. Flip and add the ponzu, and remaining lemongrass and garlic. Cook, spooning the sauce over, 1 to 2 min., until coated and cooked through.
Plate your dish
Divide the vegetables between your plates. Top with the trout and any remaining sauce. Garnish with the basil (tear before adding). Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
