Coral Trout with Lemon grass & chilli rice

with Lemon Grass & Chilli Rice

Ingredients (serves 4)

3 ½ tbs Extra Virgin Olive Oil
1 stalk lemon grass, pale section only, finely chopped
1 small fresh red chilli finely sliced
1 ½ cups jasmine rice
2 cups vegetable or fish stock
½ cup water
20g butter
4 x 100/200 WWT Coral Trout Fillets
6 shallots cut into 5cm fine long strips
¼ cup freshly chopped mint
1 bunch broccolini, steamed, to serve


Place 2 ½ tbs oil, lemon grass & chilli into a medium saucepan. Cook over medium heat for 1 minute or until aromatic.

Add rice to saucepan and stir to coat with the oil. Stir in the stock and water and bring to the boil over high heat. Reduce heat to lowest possible setting and cover with a tight-fitting lid. Cook gently for 12 to 15 minutes or until all the liquid is absorbed and rice is tender.

Heat butter and remaining oil in a large non-stick frying pan until sizzling. Reduce heat to medium and cook fish for 2 to 3 minutes per side, or until it flakes when tested with a fork.

Add shallots and mint to the rice and stir with a fork. Serve with the fish, broccolini and lime wedges.

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