Steamed Trout Fillets in Lettuce Parcels with a Thai Stuffing recipe | Delia Smith

Ingredients

• 4 trout fillets, skinned, each weighing 3-4 oz (75-110 g)
• 8 large lettuce leaves from a round lettuce
• 2 spring onions, finely chopped, including the green parts
• 2 cloves garlic, crushed
• grated zest and juice 1 lime
• 1 rounded dessertspoon freshly grated ginger
• 1 rounded tablespoon grated creamed coconut
• 1 x 15 g pack fresh coriander – reserve a few sprigs for garnish and chop remaining leaves
• salt and freshly milled black pepper
• 1 tablespoon groundnut oil
• 1 lime, quartered