Worldfoods Fish Satay - Trout Marinated in Lemongrass and Turmeric
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
I mentioned that, in this round of Worldfoods challenges I wanted to try and do something different from last time. And, when I used the lemongrass and turmeric marinade to make satay before, I made chicken, beef and prawn kebabs, which didn't leave a lot of room to try something different this time around. Except fish.
I've been cooking trout quite a bit lately, and using it as a cheaper alternative to salmon. And I'd read recently that fish satay is popular in Malaysia, so I decided to use this marinade on some trout fillets.
I pin-boned the fillets, laid them out in an oven dish lined with foil and doused them in the marinade, leaving it for about 30 minutes. I then gathered the foil over the top to make a parcel and pinched the ends to seal it. After 15 minutes at 190C it was ready.
The marinade had given the fish a sweet, lemony flavour and you could definitely taste the muskiness of the turmeric in there too. I kept the juices that were left behind in the foil and spooned this over the fish before serving. Just goes to show that you can perk up a trout or salmon fillet easily with marinades such as this one. You could try it with a white fish fillet such as pollack or whiting too. I'd definitely serve this with some soft, fluffy rice and maybe some stir-fried vegetables, with the juices in the foil spooned over. Lovely.
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