Thai Trout

Our Thai Trout recipe is one that that is tried and true - at 10,000 feet.

Ingredients

Ingredients

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.

Instructions

Instructions

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.