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We hope you got insight from reading it, now let’s go back to trout in tomato chutney recipe. You can cook trout in tomato chutney using 7 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to prepare Trout in tomato chutney:
- Get 1 medium onion, chopped
- Prepare 6 cloves garlic, sliced
- Use 1 lb cherry tomatoes, halved
- Provide 2 tbsp soy sauce
- Get 2 tbsp maple syrup
- You need 1 jalapeno chili, halved and sliced
- Use 1 side skin-on steelhead trout, cut into 3 or 4 fillets
Steps to make Trout in tomato chutney:
- Add a splash of olive oil to a large pan on high heat. Add the onions and saute for 1 minute until softened. Add the garlic and saute another 1 minute.
- Add the tomatoes to the pan along with a pinch of salt and several grinds of black pepper. Stir in the soy sauce and maple syrup. Turn the heat down to medium and let simmer until the tomatoes start to wilt and break down (about 5 minutes).
- Add a half cup of water and the chili to the pan. Season the fish with salt and pepper and carefully lay the fillets into the pan, skin-side down. Cover and continue simmering for 10 minutes. Do not flip the fish over. Instead, spoon some sauce over the fillets every few minutes. Remove the trout skin before serving (it should peel right off). Serve with steamed rice with lots of chutney ladled on top.
For this recipe and much more cooking inspiration visit Tesco Real Food. Add the tomatoes and blitz until finely chopped. The top countries of suppliers are India, China, and India, from. At this point, chutney can be cooled and served, or canned: Ladle chutney into clean canning jars, and wipe excess from rims; screw on lids. Green Tomato Chutney. this link is to an external site that may or may not meet accessibility guidelines.
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