malaysianfishgluten-freevia groq
Grilled Trout Satay
A fusion of Malaysian flavors with a fresh twist. This dish brings together the delicate taste of trout with the bold spices of traditional satay.
⏱28 min🍽4 servings📊medium
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Ingredients
- ●4 rainbow trout filletsfresh and skin removed
- ●1 cup intensely crunchy peanutspeeled and chopped
- ●2 tablespoons satay spice mixstore-bought or homemade
- ●1/4 cup coconut milkfull-fat canned
- ●2 tablespoons fish saucepreferably Thai
- ●1 tablespoon sugarwhite granulated
- ●2 tablespoons vegetable oilfor brushing
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Instructions
- 1
1. In a large bowl, whisk together coconut milk, fish sauce, sugar, and satay spice mix.
- 2
2. Add the trout fillets to the marinade and coat evenly.
- 3
3. Thread the marinated trout onto skewers.
- 4
4. Brush the grill or grill pan with vegetable oil and preheat to medium-high heat.
- 5
5. Grill the trout for 2-3 minutes per side or until cooked through.
- 6
6. Meanwhile, heat 1 tablespoon of vegetable oil in a pan over medium heat.
- 7
7. Add the chopped peanuts and cook, stirring frequently, until golden brown and fragrant.
- 8
8. Serve the grilled trout with the peanut topping and garnish with fresh herbs, if desired.