Thai Green Curry Baked Trout Recipe

About this recipe

A flavorful Thai-inspired baked trout dish, featuring a tangy green curry marinade with hints of mango and lemon. Perfect for a pescatarian dinner solution.

Ingredients

• 1 Bunch Spring Onion (Hasiru Eerulli)
• 175 g Lemon - Imported
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 300 g The Little Farm Co. Mango Chutney

Instructions

1. 1. In a non-reactive bowl, combine 2 tablespoons vegetable oil and the zest of 2 lemons.
2. 2. Add 1 tablespoon soy sauce, 2 tablespoons mango chutney, and 1 finely chopped spring onion to the bowl. Mix well to create the marinade.
3. 3. Place the marinated mixture on a baking tray.
4. 4. Cover the tray with plastic wrap and refrigerate for at least 2 hours to allow the flavors to infuse.
5. 5. Preheat the oven to 375°F (190°C). Remove the mixture from the refrigerator and transfer it to a clean baking tray.
6. 6. Bake in the preheated oven for 12-15 minutes, or until heated through.
7. 7. Remove from the oven and plate on a serving platter. Garnish with additional chopped spring onion if desired.