Thai-marinated sea trout

Ingredients for Thai-marinated sea trout

Instructions for Thai-marinated sea trout

To prepare the Thai-marinated sea trout recipe, please follow these instructions:

Scrape the fish free of mucus and dandruff. With a sharp knife cut across a variety of fish (both sides, with ca. 2-3 cm intervals, approximately ½ cm deep), so that the marinade can penetrate well into the meat. Place the whole fish (including head and tail) in a heat-proof platter.

The following ingredients in the blender.
Grate the lime fruits on a grater (only the green from the shell). Then cut them in half and squeeze the juice (make, if desired, to crush limes well before the bisected, whereby the most juice can be squeezed out). Discard chilies in Two paragraphs: the mild version, six paragraphs in the strong version. Keep in mind that the seeds should be included (this is where all chili-flavor sitting). Toss garlic in: Two bold in the mild version, four (at least) bold in the strong version. Came in, but save a little coriander of the peaks to chop and sprinkle with later. Have you got a hold of the right, of course, you also uses cilantro roots. Finish with a decent splash of the good (Virgin) olive oil (at least the same amount as limejuice) and round taste with a little splash of fish sauce and a little sea salt. Taste, if desired. for with a bit of sugar. Blended maps, so there is still a little structure in the mass.

The marinade is poured gently over the fish. You can now let fish stand a little time in the marinade so that it penetrates, or you can continue the cooking process immediately.

The dish covered and closed well to with soaked tracing and placed in a hot oven 200 degrees. The fish is then steamed for about 20-25 my.

Serve with new potatoes or rice Danish. Remember to sprinkle finthakkket, fresh cilantro over the Court just before it is served. Use væden from the dish as a sauce. Also like to eat the skin (assuming you have scraped the scales of) that tastes wonderful of the marinade.