Poached Coconut-Ginger Rainbow Trout

• 1 cup canned coconut milk
• 1 cup chicken stock
• 1 stalk lemongrass
• 1 tablespoon fresh ginger, sliced thin into coins, leave skin on
• 4 kaffir lime leaves, sliced into thin strips
• 1 tablespoon palm sugar
• 1 tablespoon fish sauce
• 2 small red chilis, sliced into thin rounds
• 2 (5-6 oz.) Riverence Rainbow Trout fillets, thawed and patted dry
• 1 lime, juiced
• 1-2 tablespoons ground coriander, to taste
• 2 green onions, sliced

1. In a medium-sized pan on medium heat, combine the coconut milk and chicken stock.
2. Remove the root and dry leaves from the stalk of lemongrass. Crush the stalks with the flat side of a knife.
3. Add the lemon grass, ginger, kaffir lime leaves, sugar, fish sauce and red chilis to pan and stir.
4. Let mixture simmer for twenty minutes so that the flavors infuse into the liquid. Do not boil.
5. Add rainbow trout fillets to pan and cook gently, spooning the coconut liquid over them. Cook for another ten to fifteen minutes.
6. Add the spring onions, coriander and lime juice. Stir to combine and simmer for a few minutes.
7. Remove lemon grass stalk and ginger pieces and serve in a shallow bowl with broth and serve with rice.

Takes 30 minutes, Serves 2.