In the depths of the COVID lockdown, when foodies missed feeding friends and had nobody to share recipes with, South Sensation set up #eatsouth. It’s a gaggle of food fanatics who are passionate about local produce and supporting our amazing local producers.

Our latest collection is ChalkStream Trout, farmed in crystal clear waters drawn from the world-famous Test and Itchen Rivers in Hampshire. These fish are fit and lean with a unique, clean taste – check out our blog.

THAI TROUT

PETE BARTLETT #eatsouth

This is a recipe from the ChalkStream Trout website collection.

This fish is really beautiful, delicate and light, ideally complemented by the Thai flavours.

My wife was adamant she didn’t like trout and was reluctant to even try it – this has converted her!

INGREDIENTS

2 fillet portions of Chalk Stream trout (approx. 130g each)

100g baby spinach leaves, washed

½ lemongrass stalk, finely chopped

2 cm piece of fresh root ginger

1 garlic clove

100ml coconut milk

2 tbsp lime juice

½ tbsp soft light brown sugar

100g Thai fragrant rice

SERVES 2

METHOD

Preheat oven to 200°C, Gas 6, 180° fan.

Wash spinach. Cook until just wilted with 2 tbs of water. Drain in colander, pressing leaves with the back of the spoon to squeeze out water.

Put cooked spinach in a bowl with the lemongrass, grated ginger and garlic.

Combine the coconut milk, lime juice, sugar and seasoning. Place the trout fillets in a shallow baking dish and pour the coconut mixture over.

Bake in the oven for 15-20 minutes until fish is pale and opaque in colour.

Pile steamed Thai rice on to two plates and top with the trout. Add the spinach mix to the baking dish and toss with the juices. Pour over the fish and serve.