June 8, 2017

Thai Trout

Here is a recipe that is tried and true at 10,000 feet.

  • 4 15” trout filets or 14 small trout, poached and de-boned
  • 1/2 Cup dried coconut
  • 1/2 Cup powdered milk
  • 2 tsp ground coriander
  • 2 tsp dried onion
  • 2 tsp tumeric
  • 2 tsp ground ginger
  • 2 tsp cumin
  • 2 tsp garlic salt
  • 1/2 tsp crushed red pepper
  • 1/2 tsp salt

At Home:

  • Mix dry ingredients together and put in Ziploc bag

On Trail:

  • When cooking trout too small to fillet, boil them first for about 5 minutes in the 1.5L Cooking Pot or Group Cooking System and de-bone.
  • Reserve the liquid and combine the rest of the recipe mixture in pot and cook through.
  • Add the de-boned trout to mixture, heat through, and serve over rice*.  

*NOTE:  Be sure to use instant rice, not whole grain, which will never cook at altitude.

Tagged Dinner