{"id":777,"date":"2020-07-30T20:15:37","date_gmt":"2020-07-30T20:15:37","guid":{"rendered":"http:\/\/goodmoodnutrition.com\/?post_type=avada_portfolio&p=777"},"modified":"2021-10-20T11:33:01","modified_gmt":"2021-10-20T15:33:01","slug":"spicy-fries-with-vegetables-salsa-and-melted-cheese","status":"publish","type":"avada_portfolio","link":"https:\/\/goodmoodnutrition.com\/index.php\/recipes\/spicy-fries-with-vegetables-salsa-and-melted-cheese\/","title":{"rendered":"Tamarind-Glazed Trout"},"content":{"rendered":"

If you\u2019ve never cooked with tamarind paste, get ready to experience a palate trip all its own. It\u2019s made from a tropical fruit with a large pit and a unique sour taste, brightened with a fruity-sweet undertone. Tonight, it will flavour a tangy glaze for your trout. You\u2019ll further the tropical twist with a toasted coconut and cilantro topping, which you\u2019ll sprinkle on the fish and the cucumber salad. The final piece of this pleasing puzzle: cauliflower \u2018rice\u2019 dotted with scallions.<\/p>\n<\/div>

Ingredients you will need<\/h2><\/div>
    \n
  • 2 Trout fillets (high-protein serving)<\/li>\n
  • 1 Bunch of cilantro<\/li>\n
  • 15ml Ginger paste<\/li>\n
  • 1 Scallion<\/li>\n
  • 1 Lime (or lemon)<\/li>\n
  • 2 Cucumbers<\/li>\n
  • 300g Cauliflower \u2018rice\u2019<\/li>\n
  • 7.5ml Tamarind paste<\/li>\n
  • 25g Shredded coconut<\/li>\n
  • 15ml Organic ketchup<\/li>\n
  • 8.5g Laotian Notions spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)<\/li>\n
  • Medium pan<\/li>\n
  • Oil<\/li>\n
  • Salt & pepper<\/li>\n
  • Basting brush<\/li>\n<\/ul>\n<\/div>
    <\/div><\/div>
    <\/div>

    Preparation<\/h2><\/div>
    • <\/i><\/span>
      \n
      Cook the cauliflower \u2018rice\u2019<\/strong><\/div>\n
      Cut off and discard the root end of the\u00a0scallion; thinly slice, separating the white bottoms and green tops. In a medium pan, heat a drizzle of\u00a0oil\u00a0on medium. Add the\u00a0cauliflower \u2018rice\u2019. Cook, stirring occasionally, 8 to 10 minutes, until softened; season with\u00a0\u00bd\u00a0the spice blend\u00a0and\u00a0S&P\u00a0to taste. Add\u00a0\u00bd the ginger\u00a0and\u00a0\u00bd\u00a0the white bottoms of the scallion. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer to a bowl and set aside in a warm spot. Wipe out and reserve the pan.<\/div>\n<\/div><\/li>
    • <\/i><\/span>
      \n
      Mise en place<\/strong><\/div>\n
      While the cauliflower \u2018rice\u2019 cooks, cut the\u00a0lime\u00a0into\u00a06 wedges. Thinly slice the\u00a0cucumbers\u00a0into rounds. Roughly chop the\u00a0cilantro\u00a0leaves and stems. In a small bowl, combine the\u00a0ketchup,\u00a0tamarind paste\u00a0and\u00a0juice from \u2153 of the lime wedges.<\/div>\n<\/div><\/li>
    • <\/i><\/span>
      \n
      Make the coconut-herb topping<\/strong><\/div>\n
      In the reserved pan, heat a drizzle of\u00a0oil\u00a0on medium. Add the\u00a0coconut\u00a0and\u00a0remaining ginger; season with\u00a0a pinch of the remaining spice blend\u00a0and\u00a0S&P\u00a0to taste. Cook, stirring frequently, 1 to 2 minutes, until the coconut is toasted. Transfer to a bowl. Add\u00a0juice from up to \u00bd the remaining lime wedges, to taste, as much of the\u00a0cilantro\u00a0as you\u2019d like and a drizzle of\u00a0oil. Stir to combine thoroughly. Wipe out and reserve the pan.<\/div>\n<\/div><\/li>
    • <\/i><\/span>
      \n
      Cook the trout<\/strong><\/div>\n
      In the same pan, heat a drizzle of\u00a0oil\u00a0on medium. Pat the\u00a0trout\u00a0dry with paper towel; season with the\u00a0remaining spice blend\u00a0and\u00a0S&P. Add the\u00a0trout*\u00a0to the pan, starting skin-side up, and cook, 1 to 2 minutes per side, or until cooked as desired. Brush the\u00a0tamarind mixture\u00a0on the fish and cook, partially covered, 1\u00a0to 2 minutes, until glazed.<\/div>\n<\/div><\/li>
    • <\/i><\/span>
      \n
      Make the cucumber salad<\/strong><\/div>\n
      In a medium bowl, combine the\u00a0cucumbers,\u00a0\u00bd the coconut topping\u00a0and as many of the\u00a0remaining white bottoms of the scallion\u00a0as you\u2019d like; season with\u00a0S&P\u00a0to taste. If the salad seems dry, toss with a drizzle of\u00a0oil.<\/div>\n<\/div><\/li><\/ul>
      <\/div><\/div>
      <\/div>

      Plate your dish<\/h2><\/div>

      Divide the\u00a0finished cauliflower \u2018rice\u2019\u00a0between your plates. Top with the\u00a0tamarind-glazed trout. Top the trout with the\u00a0remaining coconut-herb topping. Garnish with the\u00a0remaining lime wedges\u00a0and as many of the\u00a0green tops of the scallions\u00a0as you\u2019d like. Serve the\u00a0cucumber salad\u00a0on the side. Bon app\u00e9tit!<\/p>\n

      Source: https:\/\/www.makegoodfood.ca\/en\/recipe\/tamarind-glazed-trout-1<\/em><\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      20mins | 430 cals<\/p>\n","protected":false},"author":1,"featured_media":2221,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"portfolio_category":[19,23],"portfolio_skills":[],"portfolio_tags":[],"class_list":["post-777","avada_portfolio","type-avada_portfolio","status-publish","format-standard","has-post-thumbnail","hentry","portfolio_category-dinner","portfolio_category-lunch"],"yoast_head":"\nTamarind-Glazed Trout - Good Mood Nutrition<\/title>\n<meta name=\"description\" content=\"If you\u2019ve never cooked with tamarind paste, get ready to experience a palate trip all its own. 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