Baked Sweet Chili Rainbow Trout

  • 1 stalk lemongrass
  • 1 cup sweet chili sauce
  • ¼ cup dark brown sugar
  • 1 tablespoon finely grated ginger
  • 2 tablespoons rice wine vinegar
  • 8 kaffir lime leaves
  • 4 5-oz. Riverence Rainbow Trout Fillets, fresh or thawed
  • Microgreens for garnish
  • Steamed cilantro rice, to serve
  1. Pre-heat oven to 400° Fahrenheit.
  2. Trim the top and base off the lemongrass stalk and remove the first few outer layers. To bruise the lemongrass, lay it on a cutting board and lightly crush it with a meat mallet or the side of a wide knife.
  3. In a medium-sized saucepan over high heat add the sweet chili sauce, sugar, ginger, lemongrass, vinegar and kaffir lime leaves.
  4. Bring to a boil and cook for 2 minutes until the mixture reaches the consistency of syrup.
  5. Pat the rainbow trout fillets dry with a paper towel. Place the trout on a large tray lined with parchment paper.
  6. Pour the sweet chili glaze over the trout. Cook for 10-12 minute or until cooked through.
  7. Top with micro greens and serve with steamed cilantro rice on the side.

Takes 30 minutes, Serves 4.

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