Poached Coconut-Ginger Rainbow Trout - Riverence Provisions

Ingredients

• 1 cup canned coconut milk
• 1 cup chicken stock
• 1 stalk lemongrass
• 1 tablespoon fresh ginger, sliced thin into coins, leave skin on
• 4 kaffir lime leaves, sliced into thin strips
• 1 tablespoon palm sugar
• 1 tablespoon fish sauce
• 2 small red chilis, sliced into thin rounds
• 2 (5-6 oz.) Riverence Rainbow Trout fillets, thawed and patted dry
• 1 lime, juiced
• 1-2 tablespoons ground coriander, to taste
• 2 green onions, sliced