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."
Servings:
2 people

Health Score

High
Medium
Low
9.8 / 10
High score

Glycemic Index

Index
29
Low
Load
16
Moderate

Nutrition per serving:

Calories630.54 kcal32%
Fat26.90 g38%
Carbs55.80 g21%
Sugars13.86 g15%
Protein57.19 g114%
Sodium910.97 mg46%
Fiber22.25 g79%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
29
Low
Glycemic Load
16
Moderate

Ingredients

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
1 tablespoon groundnut oil
1 lime, quartered

Directions

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