Trout steaks are marinated in a marinade of coconut milk, garlic, pepper, Basil and lime. Grilled fish is prepared and served with coconut sauce.
Trout, steaks-6 PCs. (120 g each)
Coconut milk-400 g
Garlic (chopped) - 2 cloves
Red chili pepper (finely chopped) - 1 clove
Fresh Basil (chopped) - 3 tbsp. (45 g)
Lime - 3 PCs.
Fish sauce-1 tbsp.
Put the fish steaks on a plate.
Chop the garlic and chili pepper in a mortar until smooth, add 2 tablespoons of Basil and sugar, and RUB well again.
Remove the zest from one lime and squeeze out the juice. Add the zest and juice to the mortar, add the coconut milk and mix well. Pour this marinade over the fish in a plate. Cover and refrigerate for 1 hour. Cut the remaining limes into slices.
Turn on the grill for preheating. Grease the grill well with oil, put the marinated steaks on it, and grill for about 4 minutes on each side.
Strain the marinade through several layers of gauze, pour into a small saucepan, bring to a boil, and cook, stirring, for about 5 minutes. Add the fish sauce and remaining Basil and mix well.
Serve the fish with sauce from a saucepan. Serve the fish with lime slices.