This delicious thai style trout fish curry with steamed rice and papadums is what I would love to eat on a rainy or snowy day to feel happy. I always love the rainbow trout for its soft delicate buttery texture which melts in your mouth and its intense taste. I feel it tastes better than the salmon which is slightly bland compared to the trout though both belong to the same family. It is a quick and easy dish ready in 15 minutes.
You just need to have the red curry paste ready, no need of making it from scratch as you get a good quality one which is flavourful and fresh. It is available in asian grocery stores or in the international section of most regular grocery stores as well. I always buy the deboned fresh rainbow trout whole fish fillets from Costco.
The fish skin should not be removed for this curry as it not only adds flavour and taste to the dish but is also packed with omega 3 fatty acids which we need. You could discard the skin while eating if you don’t like it. But the skin side of the fish should be cleaned well, all the scales and the black and white shiny coating should be scraped off with a sharp knife, then rinsed well. You could also rub a little salt on it gently then rinse the fish well. And for this curry the long chinese eggplants cut into 4″-6″ long pieces work very well.
2 rainbow trout whole fish fillets (deboned)
1 can red curry paste
1-2 long chinese eggplants
a few thai basil leaves
1 tbs vegetable oil
2 cups coconut milk (A taste of thai brand)
1. Clean the skin by scraping the scales and the black and white shiny coating with a knife then rinsing it well. Cut each trout fillet into 2 inch wide pieces. Drain, dab with paper towels and set aside.
2. Cut the eggplant lengthwise into long 3 – 4 inch pieces and start deep frying them in a wok to a deep brown.
3. Meanwhile to a sauce pan on medium heat add the vegetable oil, red curry paste and 1 cup coconut milk. Mix well and when it starts bubbling add the fish pieces. Cook on low heat for 2 – 3 minutes, then as the fish is simmering add the remaining 1 cup coconut milk and the deep fried eggplant pieces after draining the oil
4. Simmer trout curry with the fried eggplants on low heat for another 5 minutes. Garnish with thai basil leaves for extra flavour just before serving. Enjoy!