African Coconut Trout with Ginger
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large trout (s)
- salt and pepper
- 0.5 ½ lemon (s), juice it
- 2 onions)
- 2 cloves garlic)
- 3 cm ginger, fresher
- 1 chilli pepper (s), dried
- 1 tablespoon tomato paste
- 500 g cherry tomato (s)
- 2 tablespoons oil
- 300 ml coconut milk
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C
- Salt and pepper the trout inside and out and rub in the lemon juice. Place in a greased baking dish and bake in the oven for about 15 minutes.
- In the meantime, peel and finely chop the onion, garlic and ginger. In a small bowl, mix the diced onion with the garlic, ginger, tomato paste and the crumbled chilli pepper. Add the whole cherry tomatoes.
- Heat the oil in a pan and fry the mixture in it. Pour in the coconut milk and simmer for 5 minutes while stirring.
- Spread the mixture on the fish and cook in the oven for another 12 minutes.
- This goes well with salad and bread or basmati rice.
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