Protein Upgrade | Air Fryer Toasty Coconut Steelhead Trout
with Mango-Ginger Rice & Sautéed String Peas
Cooking time
25 minutes
Servings
2/4
Calories
970 /serving
This coco is a little loco! You’ll go nuts for what the Air Fryer can do for coconut steelhead trout (with less oil and less cleanup than traditional frying techniques). The fish hit the basket in a coating of sweet chili sauce to seal in flavours, then get topped with shredded coconut, toasted to golden and fragrant. Round out this tropical-minded evening with white rice innovatively simmered with ginger and mango, and then finished with a flick of rice vinegar. Sautéed string peas add snap on the side.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 200g String peas (sugar snap peas or snow peas)
- 20g Ginger
- 1 Scallion
- 1 Mango
- 30ml Rice vinegar
- 25g Shredded coconut
- 160g White rice
- 30ml Sweet chili sauce
Contains: Trout
You will need:
Medium pot
Large pan
Peeler
Oil
Salt & pepper (S&P)
Air Fryer
Parchment paper
Basting brush
Total Fat
47 g
Saturated Fat
16 g
Sodium
780 mg
Total Carb
108 g
Sugars
33 g
Protein
32 g
Fibre
8 g
Preparation
Cook the rice
Preheat the air fryer to 375°F. Lightly oil the basket. Peel and pit the mango; small-dice. Peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium-high. Add the mango and ½ the ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ½ the vinegar. Fluff the rice.
Mise en place
Meanwhile, remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Thinly slice the scallion crosswise, separating the white bottom and green top.
Fry the trout
Pat the trout dry with paper towel. In a medium bowl, combine ½ the chili sauce, a drizzle of oil and S&P. Place the trout* on a small piece of parchment paper and brush with the chili sauce mixture. Add to the air fryer basket and fry, 3 to 6 min., until cooked through.
Toast the coconut
Meanwhile, heat a large, dry pan on medium. Add the coconut and toast, stirring frequently, 1 to 2 min., until lightly golden and fragrant. Transfer to a plate and reserve the pan.
Sauté the string peas
In the same pan, heat a drizzle of oil on medium-high. Add the string peas and remaining ginger. Sauté, 3 to 4 min., until crisp-tender; season with S&P.
Coat the trout & serve
In a large bowl, combine the white bottom of the scallion, ½ the coconut, and the remaining chili sauce and vinegar. Spread over the trout. Divide the rice between your plates. Top with the string peas and trout. Garnish with the green top of the scallion and remaining coconut. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
