Thai trout in foil

Ingredients for 4 servings:

• 4 trout(s) approx. 250 g each
• 1 pinch of salt
• 3 carrots
• 1 piece(s) ginger
• 4 garlic cloves
• 2 stalk(s) Celery
• 4 spring onions
• 4 tbsp oil
• 2 limes
• ¼ tsp chili powder
• 2 tbsp rice wine
• 4 tbsp soy sauce, sweet

Instructions

Working time approx. 55 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 25 minutes

Low-fat

Rinse the trout under cold running water and drain on kitchen paper. Lightly salt inside and out. Peel the carrots, ginger, and garlic. After washing, trim any dry or wilted parts from the tops and bottoms of the celery stalks and spring onions. Cut the vegetables into matchstick-sized sticks and finely chop the ginger and garlic. Preheat the oven to 200°C (top/bottom heat: 180°C). Tear off four large pieces of aluminum foil, place them shiny-side up on the table, and brush with 1-2 tablespoons of oil. Squeeze the first lime. Heat the remaining oil in a small saucepan, stir in the chili powder, and fry for a few seconds. Then add the rice wine, lime juice, and soy sauce. Whisk everything well and remove from the heat. Place each trout on a piece of aluminum foil. Drizzle the sauce inside and out. Insert the vegetable strips, garlic, and ginger partially into the trout bellies, then spread the rest around and on top of the fish. Fold the aluminum foil and seal the fish in tight packages. Pierce the top of the trout with a skewer or fork to allow the steam to escape. Place in the center of the oven for 30 minutes. Carefully open the foil to prevent the juices from running out. Place on a plate and drizzle with the juice. Cut the second lime into eighths and serve with the trout.