Ingredients

• 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
• 1 trout fillet
• trimmed and de-boned
• 1 tbsp olive oil

Directions

• 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.