Rainbow Trout & Prawns in a Coconut Cream, Chilli & Lime Bisque

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Occasionally something will happen which makes me realise how extremely unfit I am for a life in the wild. Not too long ago, I was bushwalking in the National Park and took a wrong turn, which ended up in us still being out in the bush well after sunset without food, shelter or a torch. What started out as a jaunty rumble in the forest looked like turning into a forced overnight stay with only leeches for company, and we started staking out possible sites for shelter. The main thing keeping me going, trying to find my way out, was that I didn’t want to become one of those bushwalkers who appear on the nightly news, walking sheepishly out of the park after being rescued by emergency services. In the park, I thought about what I would do for food, and wondered what my ancestors would have done. If it came down to hunting or gathering, I fall firmly in the gathering camp, and if I were forced to hunt, I think I’d prefer to try my hand at fishing rather than killing mammals.

For years, the only way I cooked fish was how I remembered it from my childhood: whole, steamed (though I cooked it en papillote in the microwave), with ginger, shallot and soy sauce. Lately I’ve been experimenting with different ways of cooking fish and this recipe is a keeper. First you make a quick creamy, zesty broth infused with Thai flavours. This stage can be done the day before, for an even quicker weekday dinner. Then just add the seafood and simmer until just cooked. I keep an eagle-eye on it as it is cooking as I don’t fancy overcooked seafood, and keeping the heat low will help.

Any type of fish would work in this recipe – salmon, monkfish, barra would all be perfect. However if your fillets are thick, cut into 1-1.5cm thick pieces so that they will cook in around the same time as the prawns.

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Rainbow Trout & Prawns in a Coconut Cream, Chilli & Lime Bisque

Serves 2

  • 2 rainbow trout fillets, de-boned (around 130g each)
  • 8 raw prawns, peeled and deveined (keep the heads)
  • 1/2 Tbsp coconut oil
  • 1 small red onion, finely chopped
  • 1 large garlic clove, minced
  • 1 small red chilli (bullet), de-seeded and finely chopped
  • 7cm length of lemongrass, smashed (optional)
  • 200ml coconut cream (coconut milk would work too)
  • Zest and juice from half a lime
  • 100ml chicken or fish stock
  • 2 Tbsp fish sauce
  • 2 Tbsp chopped coriander

Method

  1. Heat the coconut oil in a medium saucepan, add the onion and cook for 4-5 minutes until the onion has softened. I find that adding a tablespoon of water at the beginning helps the onions to soften without burning.
  2. Add garlic, coconut cream, stock, chilli, lemongrass, fish sauce and prawn heads. Simmer for 6-8 minutes to allow the flavours to meld and infuse, and to reduce a little. The bisque will turn a pretty pale coral colour from the prawn heads. Add the trout, prawns and lime zest and simmer for several minutes until the seafood is cooked. Remove the prawn heads and discard.
  3. Garnish with the chopped coriander.

by Lorinda Seto

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