Tamarind Rainbow Trout with Ginger & Spring Onions - Ainsley Harriott

Name: Tamarind Rainbow Trout with Ginger & Spring Onions - Ainsley Harriott
Ingredients: 4 garlic cloves; 2 long green chillies, de-seeded and finely chopped; a small handful of coriander stalks, washed and chopped (leaves reserved for garnish); a pinch of salt; 2 tbsp tamarind paste; 1 tbsp sugar; juice of 1 lime; 2 x 350g fresh whole rainbow trout, gutted and cleaned; 4-cm piece of fresh root ginger, cut into fine strips; 3 spring onions, sliced on the diagonal; 2 tbsp olive oil; 1 red chilli, sliced, to garnish (optional)

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Experience the flavors of the Caribbean with Tamarind Rainbow Trout seasoned with ginger and spring onions. Perfectly baked in foil parcels, this dish is both tangy and aromatic. Serve with sweet...

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Ingredients

4 garlic cloves
2 long green chillies, de-seeded and finely chopped
a small handful of coriander stalks, washed and chopped (leaves reserved for garnish)
a pinch of salt
2 tbsp tamarind paste
1 tbsp sugar
juice of 1 lime
2 x 350g fresh whole rainbow trout, gutted and cleaned
4-cm piece of fresh root ginger, cut into fine strips
3 spring onions, sliced on the diagonal
2 tbsp olive oil
1 red chilli, sliced, to garnish (optional)