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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 trout fillets
  • enough spaghetti for two
  • 2 shallots, finely chopped
  • 2 tsps Thai yellow curry paste
  • 1 can of full fat coconut milk
  • 1 tsp fish sauce
  • a pinch of sugar
  • a little freshly chopped dill
Pan Fried Trout with Yellow Curry Sauce
Fresh Scottish fillets of trout in a creamy, spicy curry sauce!
Pan Fried Trout with Yellow Curry Sauce Pan Fried Trout with Yellow Curry Sauce

This is one of my easy fish recipies, made with a yellow Thai curry paste, shallots, coconut milk, fish sauce and dill! So dreamy and delicious with rice or (in this case) some rather fabulous organic, bronze extruded spaghetti!

  1. Start by getting your spaghetti on the go, following the instructions on the pack for quantities and cooking time. Drain well
  2. In the meantime, heat up a little olive oil and gently saute the shallots for a few minutes. Then add in the curry paste, coconut milk, fish sauce and sugar. Stir well and then set aside, off the heat. For that extra kick, add in a red chilli, halved or chopped!
  3. Finally brush the trout fillets with a little oil and season well. Pan fry (skin side down first), for a couple of minutes each side, until the skin is nice and crispy and the thickest part of the fish is cooked through. Heat up the sauce, add in the spaghetti, divide between two bowls and finish with the trout on top and a sprinkling of the dill
Pan Fried Trout with Yellow Curry Sauce
Fresh Scottish fillets of trout in a creamy, spicy curry sauce!
Pan Fried Trout with Yellow Curry Sauce Pan Fried Trout with Yellow Curry Sauce

This is one of my easy fish recipies, made with a yellow Thai curry paste, shallots, coconut milk, fish sauce and dill! So dreamy and delicious with rice or (in this case) some rather fabulous organic, bronze extruded spaghetti!

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 2 trout fillets
  • enough spaghetti for two
  • 2 shallots, finely chopped
  • 2 tsps Thai yellow curry paste
  • 1 can of full fat coconut milk
  • 1 tsp fish sauce
  • a pinch of sugar
  • a little freshly chopped dill
  1. Start by getting your spaghetti on the go, following the instructions on the pack for quantities and cooking time. Drain well
  2. In the meantime, heat up a little olive oil and gently saute the shallots for a few minutes. Then add in the curry paste, coconut milk, fish sauce and sugar. Stir well and then set aside, off the heat. For that extra kick, add in a red chilli, halved or chopped!
  3. Finally brush the trout fillets with a little oil and season well. Pan fry (skin side down first), for a couple of minutes each side, until the skin is nice and crispy and the thickest part of the fish is cooked through. Heat up the sauce, add in the spaghetti, divide between two bowls and finish with the trout on top and a sprinkling of the dill