Thai Curried Trout

Thai Curried Trout

Ingredients:
4 fillets of trout
Thai Red curry paste (1.5 tbsp)
Fresh Sweet basil leaves (20-30)
Fresh ginger root
1 small sweet Vidalia onion
1 bell pepper
5-20 small chili peppers
3-4 cups Thai jasmine rice
1 can coconut milk
1 tablespoon each of soy sauce and fish sauce

Preparation:
1. Cook rice in large pot with 4-5 cups water, stirring often on medium-high heat for 10 minutes.
2. Reduce to low heat and simmer for 20 minutes.
3. Thinly slice onion, peppers, and ginger root: mix in bowl.
4. Mix curry paste w/ 1/4 cup coconut milk in small cup, stir for consistency.
5. Broil fish for about 3 minutes each side at 375 F.
6. Reduce oven to warm.
7. Stir-fry sliced items, soy/fish sauce and 1 tsp. of oil in skillet on med-hi for about 3 minutes. Reduce to simmer.
8. Add rest of coconut milk, curry sauce, and stir, spread sweet-basil leaves on top.
9. Serve fish fillet on bed of steamed jasmine rice and ladle curry/stir-fry sauce on top.

Note: Most items can be found at Oriental markets.