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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 Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
fusion
Keyword:
Fish, trout, lemongrass
Servings:
4
Calories:
619
kcal
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.
Cover the baking sheet with aluminum foil.
Bake for 30 minutes and top with the toppings and lemon juice.
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:
619
kcal
|
Carbohydrates:
12
g
|
Protein:
50
g
|
Fat:
43
g
|
Saturated Fat:
25
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
132
mg
|
Sodium:
136
mg
|
Potassium:
1243
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
320
IU
|
Vitamin C:
39
mg
|
Calcium:
146
mg
|
Iron:
8
mg