Tamarind-Glazed Steelhead Trout
with Mango-Tindora Slaw & Coconut Rice
Cooking time
30 minutes
Servings
2/4
Calories
1170 /serving
Tamarind’s tastiness is legend: it’s sweet, it’s sour, it’s lip-smacking. And as a glaze for moist and flaky trout, it’s stunning. The flavours pick up in a lime-spritzed slaw made from mango and crisp, juicy tindoras (a.k.a. ivy gourd). Sweetened coconut rice soaks it all up.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 1 Mango
- 2 Scallions
- 150g Shredded cabbage
- 1 Lime
- 100g Tindoras
- 400ml Organic fair-trade coconut milk (non-GMO)
- 10g Brown sugar
- 15ml Tamarind paste
- 160g White rice
Contains: Trout
You will need:
Salt & pepper (S&P)
Oil
Medium pot
Medium pan (non-stick if possible)
Peeler
Total Fat
65 g
Saturated Fat
39 g
Sodium
125 mg
Total Carb
115 g
Sugars
36 g
Protein
33 g
Fibre
6 g
Preparation
Make the coconut rice
- In a medium pot, combine the rice, all but ¼ cup of the coconut milk (shake well before adding), ¾ cup water (double for 4 portions), ½ the brown sugar and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the liquid has been absorbed.
- Swirl the pot halfway to combine the coconut milk.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, peel and pit the mango; thinly slice lengthwise.
- Halve the tindoras lengthwise; thinly slice crosswise.
- Thinly slice the scallions crosswise.
- Juice the lime.
Make the slaw
- In a large bowl, combine ½ the lime juice, the remaining coconut milk (start with ½) and S&P.
- Add the cabbage, mango, tindoras and scallions; toss well.
Start the trout
- Pat the trout dry; season with S&P.
- In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the trout, skin-sides down, and cook, 3 to 4 min., until crispy.
- Flip and reduce the heat to medium.
Finish the trout & make the glaze
- To the pan, add the tamarind, remaining lime juice and brown sugar, 2 tbsp water (double for 4 portions) and S&P; swirl to combine then bring to a simmer.
- Cook, spooning the glaze over the trout*, 1 to 2 min., until coated and cooked through.
Plate your dish
- Divide the coconut rice between your plates.
- Top with the slaw and trout.
- Spoon the glaze over the trout. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
