- 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
- 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.