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Sweet Chili Trout

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. At no point in this recipe should you remove the head or tail of the fish. | 2. First take a bit of tinfoil about 60cm x the width of the roll. | 3. Take your fish, making sure it has been gutted (your fish monger will do this for you) and cut 3 diagonal lines either side of the fish about 1cm deep into the skin of the fish and stuff your herbs inches Repeat this on the otherside. | 4. Smother the fish in the sweet chili sauce, making sure to put some in the belly with some herbs (if you want). | 5. Now lay the fish in the middle of the tinfoil and wrap the tin foil almost like a bag, when this is done you can put in the water, effectively steaming the fish. | 6. Put under the grill at around 170oC (centigrade). | 7. After 10 mins serve on a plate with a small dollop of sweet chili sauce to dip in and garnish with herbs. | 8. Drizzle a small bit of lemon juice over the fish. | 9. I hope this makes your mouth water, if you like it please tell me through the feedback and reviews. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    trout 1 - - - -
    tomato sauce - - - -
    herb - - - -
    water - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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