Our Thai Trout recipe is one that 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.
Preparation at Home;
Mix dry ingredients together and put in Ziploc bag.
Cooking on the Trail;
1) 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.
2) Reserve the liquid and combine the rest of the recipe mixture in pot and cook through.
3) 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.