Description
In this dish a lot of advantages. It's good for you: salmon is rich in beneficial fats with a high content of vitamins A and D. It is prepared quickly. The home is the stunning aroma of ginger and coconut milk. It was very tasty and unusual – there is something to please and surprise guests.
Ingredients
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Trout
800 g
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Leeks
2 piece
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Coconut milk
250 ml
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Yolk egg
2 piece
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Ginger
5 g
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Chili
2 piece
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Lime
1 piece
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Vegetable oil
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Salt
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Cilantro
0.5 coup
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Lemon grass
1 piece
Cooking
Ingredients.
1. Onions wash and cut into rings of medium thickness. Remove the skin from trout and cut into the fish cubes. Cilantro finely chopped. Using a fine grater to remove the zest from lime, then squeeze the juice. Ginger and the chillies and finely chop.
2. In a small amount of oil to fry the chili, ginger and lemon zest for 30 seconds, pour the coconut milk and if desired, add a stick of lemon grass. Warm the sauce without boiling, remove from heat to drive the yolks, add lime juice and salt.
3. In a small amount of oil saute the leeks for 3-4 minutes.
4. Fish to put in refractory form, sprinkle the leeks.
5. Pour the fish with the coconut sauce.
6. Bake in the oven for 15-18 minutes. Serve with basmati rice.
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