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Thai Sate Recipe

Recipe Box
Thai Sate
Yield: 12 servings
Source: Clear Springs Foods
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Ingredients Directions
  • 2 large Sweet onions, peeled and quartered
  • ¼ cup Ginger, peeled and sliced
  • 6 cloves Garlic
  • ½ cup Lemon juice
  • ½ cup Soy sauce
  • 1 Tbsp. Ground cumin1 Tbsp. Ground turmeric
  • ¼ tsp. Red pepper flakes
  • ¾ cup Canola oil
  • ¼ cup Cilantro, chopped
  • 12 8-oz. fillets Clear Springs® Clear·Cuts® Natural Trout Fillets
  • 3 cups Peanut Sauce (recipe below)*
  • 3 qt. Prepared jasmine rice
  • 1 ½ qt. Steamed fresh vegetables, optional
  • Peanut Sauce (3 cups)*
    1 ½ cups Reserved marinade (as noted in directions below)
  • 1 cup Chunky peanut butter
  • 1 cup Unsweetened coconut milk
  • 1/3 cup Granulated sugar
  • As needed Chicken stock
  1. Using a food processor, puree onions, ginger and garlic. Add lemon, soy, and spices (except cilantro) and puree again until smooth.
  2. With the motor running, add oil in a slow, steady stream to emulsify.
  3. Remove marinade from processor, stir in cilantro and set aside 1 ½ cups marinade for use later, as directed.
  4. Pour remaining, unreserved marinade over Clear Springs® Clear·Cuts® Natural Trout Fillets in a bowl and toss gently to coat completely. Cover and refrigerate 45-50 minutes to marinate.
  5. To Cook Each Fillet: On a very hot, well-oiled grill, place marinated trout fillets flesh-side-down and cook 2-3 minutes, rotating to create crosshatch marks. Turn fillets and finish cooking 2 minutes or until cooked through. (Fillets may also be broiled 4-5 minutes until golden brown and firm.)
  6. To Serve: Plate each grilled trout fillet over 1 cup jasmine rice and top with 2 Tbsp. Peanut Sauce*. Serve accompanied by steamed fresh vegetables, if desired.

Peanut Sauce Directions
In a heavy saucepan, combine all ingredients except chicken stock. Bring to a low boil, reduce heat and simmer 2-3 minutes. Use as directed above, adding chicken stock as needed to thin sauce to desired consistency.

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