55g/2oz butter
½ onion, finely chopped
2cm/¾in fresh root ginger, peeled and grated
½ lime, zest only
125ml/4fl oz white wine
200ml/7fl oz coconut milk
4-5 tbsp fresh basil leaves, torn
For the coconut sauce, heat the butter in a frying pan over a medium heat. Add the onion, ginger and lime zest and fry for 4-5 minutes, until softened.
Add the wine and boil for 2-3 minutes, until the liquid has reduced by half.
Add the coconut milk and simmer for 5-6 minutes. Stir in the basil leaves.
For the fish, heat the olive oil in a separate frying pan over a medium heat. Fry the trout for 2-3 minutes on each side, until the skin is crisp and the fish is cooked through.
To serve, place a ladleful of coconut sauce onto a serving plate, and place the trout on top.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Trout and Parma ham
See more trout recipes
See more Paul Rankin recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
