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.