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Thai Trout

  • 2 large sweet onions, peeled and quartered
  • ¼ cup ginger, peeled and sliced
  • 6 cloves garlic
  • ½ cup lemon juice   #10262
  • ½ cup soy sauce   #06485
  • 1 tbsp. ground cumin   #13938
  • 1 tbsp. ground turmeric   #14097
  • ¼ tsp. red pepper flakes
  • ¾ cup canola oil   #13732
  • ¼ cup cilantro, chopped
  • 12 Trout fillets 7-9 oz   #65055
  • 3 cups Peanut Sauce*
  • prepared basmati rice   #02171
  • steamed vegetables

  • In the bowl of a food processor, puree onions, ginger and garlic.
  • Add lemon, soy, spices (except cilantro) and puree again until smooth.
  • With the motor running, add oil in a slow, steady stream to emulsify.
  • Remove marinade from processor, stir in cilantro and set aside.
  • Wash trout fillets and pat dry.
  • Pour marinade over fillets in a bowl and toss gently to coat completely.
  • Cover and refrigerate 45-50 minutes to marinate.

To Cook Each Fillet:
  • To grill, on a very hot, well-oiled grill, place marinated trout fillet flesh-side-down and cook 2-3 minutes, rotating to create crosshatch marks.
  • Turn fillets and finish cooking 2 minutes or until cooked through. (Trout fillets may also be broiled 4-5 minutes until golden brown and firm.)

To Serve:
  • Plate each grilled trout fillet over 1 cup basmati rice and top with 2 Tbsp.


  • 1-½ cups Reserved marinade
  • 1 cup (6 oz.) Chunky peanut butter
  • 1 cup (7 oz.) Unsweetened coconut milk
  • 1/3 cup Granulated sugar Chicken stock as needed

  • In a heavy saucepan combine all ingredients except chicken stock. Bring to a low boil, reduce heat and simmer 2-3 minutes. Use as directed above, adding chicken broth as needed to thin sauce to desired consistency.
  • Serve accompanied by steamed vegetables, if desired.