TROUT WITH LEMON GRASS

TROUT WITH LEMON GRASS   

NO COUNT

Serves 4

2 stalks of lemon grass, trimmed and split in half lengthways

4 x 115g trout fillets

1 carrot cut into thin sticks

4 spring onions, shredded

115g couscous (dry weight)

2 tbsp chopped fresh parsley

2 tbsp dark soy sauce

Place 3 of the halves of lemon grass (keeping one for later) into a small pan and pour over ½ pt (300ml) boiling water.  Cover & simmer for 5 mins.

Meanwhile cut 4 squares of greaseproof paper and place one trout fillet in the centre of each.  Divide the carrot & spring onions over each fillet with a few shreds of the reserved lemon grass.  Fold the paper over the fish to seal.

Pour boiling water into a roasting tin and lay a metal rack on top.  Place the fish onto the rack and then cover with foil or an upturned roasting tin.  Steam the fish for 15 mins.

Meanwhile place the couscous into a bowl and strain the boiling lemon grass liquid over.  Stir and cover with a cloth.  Leave 15 mins.

Stir in parsley and soy sauce into the couscous and fluff up with a fork.

Divide the couscous between 4 plates and serve with the fish.