Coconut Curried Vegetables with Gaspésien Oven-baked Trout
This is a really simple and delicious meal that myself and my friend Kim made while visiting the Sea Shacks in Ste-Anne des Monts, Québec. This meal was an amazing end to an amazing ''weekend.''
You have to know cooking basics to follow this recipe. We stir fried the vegetables starting with onion, garlic, ginger and sesame oil. We cooked the cauliflower first on high heat in order to braise it with turmeric. We parboiled the sweet-potatoes separately, adding them with the sauce and the other vegetables at the end. The coconut-curry sauce really compliments the taste of seafood so feel free to experiment.
Red Thai Curry Paste
Baked in tinfoil with garlic and butter