Thai Inspired Rainbow Trout with Spicy Peanut Sauce and Cucumber Salad

  • For the Rainbow Trout:
    • 1 cup fresh lime juice
    • 1 teaspoon grated lime zest
    • 1 teaspoon grated fresh ginger root
    • Slightly less than 2 tablespoons lemongrass paste (or 3 tablespoons fresh lemongrass, chopped and pounded)
    • 4 (6 oz.) Riverence Rainbow Trout Natural Fillets
    • chopped peanuts, for garnish
  • For Cucumber Salad:
    • 1/4 cup rice vinegar
    • 1 teaspoon fish sauce (nam pla)
    • 1/4 cup sugar
    • 1 large cucumber, peeled, seeded and thinly sliced
    • 1/4 cup red onion, thinly sliced vertically
    • ½ tablespoon chopped fresh mint
    • sliced jalapeño pepper, optional
  • For Spicy Peanut Sauce:
    • 1 1/2 cups bottled peanut sauce
    • 3/4 teaspoon sriracha
  1. In large bowl, stir lime juice, lime zest, ginger root and lemongrass until combined. Place trout in large zipper-lock plastic bag or shallow dish. Pour marinade over and refrigerate for an hour.
  2. In small bowl, combine peanut sauce and sriracha. Refrigerate until rainbow trout is ready to serve.
  3. In small saucepan, combine rice vinegar, fish sauce and sugar. Cook over medium heat until sugar is dissolved, about 5 minutes.
  4. Place cucumber and onion in medium bowl and pour vinegar mixture over. Stir in mint and jalapeño (if using) to taste. Refrigerate while trout cooks.
  5. Heat grill. Add trout flesh-side down and grill 2 minutes; turn. Cook 2 minutes or until trout is no longer opaque. Remove to serving plate.
  6. Drizzle spicy peanut sauce over trout and sprinkle with peanuts. Accompany with small bowl of cucumber salad.

Leave a Reply

Related Recipes

Stay Informed

Sign up for our newsletter to get the latest news.

We respect your privacy and do not tolerate spam. We will never sell, rent, lease or give away your information (name, address, email, etc.) to any third party.