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Coconut Lemongrass Pepper Steelhead Trout (ปลาเทราท์อบกะทิเลม่อน)

Coconut Lemongrass Pepper Steelhead Trout is a super easy way to change up your fish routine with tropical flavors.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: fusion
Keyword: Fish, trout, lemongrass
Servings: 4
Calories: 619kcal
Cost: 25

Equipment

  • Oven
  • Baking Sheet
  • Aluminum Foil
  • Mixing Bowl

Ingredients

  • 2 pounds Trout Stealhead, Or whatever fish you wish
  • 1 tablespoon olive oil or canola oil to be more like traditional Thai

The sauce

  • ½ cup Lemongrass Finely sliced
  • 2 cups coconut milk light coconut if possible
  • 4 Thai peppers or more if you wish

Toppings

  • 1 tablespoon black pepper
  • 2 lemons thinly sliced wedges
  • ½ cup cilantro leaves separated from stems

Instructions

  • Heat the oven to 400 degrees and prepare a baking sheet with aluminum foil covered in olive oil.
  • Place the fish, skin side down on the foil and lightly cover with oil.

Sauce

  • Mix the sauce ingredients with a food processor, blender, or whatever you have.
  • Cover the fish with the sauce.
    Coconut Lemongrass Pepper Steelhead Trout Ready for Oven
  • Cover the baking sheet with aluminum foil.
  • Bake for 30 minutes and top with the toppings and lemon juice.
    Coconut Lemongrass Steelhead Trout

Notes

As always, we are not dieticians.  If you have concerns about your nutritional needs contact your doctor as your situation is fact dependent. 

Nutrition

Calories: 619kcal | Carbohydrates: 12g | Protein: 50g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 132mg | Sodium: 136mg | Potassium: 1243mg | Fiber: 2g | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 39mg | Calcium: 146mg | Iron: 8mg