Steamed trout fillets on kaffir lime leaves
To make the hot butter sauce, melt the butter in a small pot on medium heat. Add ginger, curry paste, sugar, soy sauce, lime juice and zest.
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Ingredients
- 60 g butter
- ½ finely ground ginger
- 1 tsp yellow thai curry paste
- 1 tsp brown sugar
- 1 tbsp soy sauce
- 2 tbsp lime juice (and a bit of zest)
- 8 trout fillets with skin
- 8 kaffir lime leaves
- 1 bunch of Thai basil leaves
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