Steamed Trout Fillets in Lettuce Parcels with a Thai Stuffing

This is an extremely simple, extremely quick recipe that tastes positively five star. You won't believe how easy it is. If you want to prepare it a couple of hours in advance, wrap the stuffed fillets in foil, keep them in the fridge and just wrap the lettuce leaves round before steaming. You can also use sole or plaice instead of trout.

Serves 2 as a main course, 4 as a starter

This recipe is taken from The Delia Collection: Fish. It has also appeared in Sainsbury’s Magazine (Guide to Fish Cookery).

Steamed Trout Fillets in Lettuce Parcels with a Thai Stuffing
 4 trout fillets, skinned, each weighing 3-4 oz (75-110 g)
 8 large lettuce leaves from a round lettuce
 2 spring onions, finely chopped, including the green parts
 2 cloves garlic, crushed
 grated zest and juice 1 lime
 1 rounded dessertspoon freshly grated ginger
 1 rounded tablespoon grated creamed coconut
 1 x 15 g pack fresh coriander – reserve a few sprigs for garnish and chop remaining leaves
 salt and freshly milled black pepper
For the stuffing:
 1 tablespoon groundnut oil
To serve:
 1 lime, quartered
You will also need a large saucepan and a fan steamer.


To make the Thai stuffing, heat the oil in a small pan and gently sauté the spring onion and garlic for just 30 seconds. Then remove the pan from the heat and stir in the rest of the stuffing ingredients. (If you want to make this ahead of time, make sure the stuffing is absolutely cold before using it to fill the fish.)

Now lay the fillets on a work surface, skinned side uppermost. Season each fillet, then, using a small palette knife, spread an equal amount of the stuffing along the length of each one.

Now fold each fillet by tucking the thin end to the centre and the thicker end on top of that to form a neat parcel. Next place the lettuce leaves in a bowl and pour some boiling water straight from the kettle over them. Then lift them straight out, using a draining spoon, and pat them dry with kitchen paper.

They will now be really flexible and you can fold them around each fillet very easily, using 2 leaves for each. Fold and wrap them round securely so as not to lose any of the filling.

Place the parcels in a steamer over boiling water, cover with a lid and time them for exactly 8 minutes.

Serve garnished with sprigs of coriander and lime quarters to squeeze over.

For a main course, serve with Thai fragrant rice mixed with some sautéed desiccated coconut.

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