Rachel Khoo: Coco Nutter

When it comes to summer, my tastebuds crave delicate flavours. Coconut milk is one of my favourite ingredients to cook with and, paired with classic Thai staples such as lemongrass and fish sauce, it gives you a delicious, light supper to cleanse the palate.

Whole poached trout in coconut milk

Serves 2

400ml fish stock, plus

500ml water (or enough

to submerge the fish)

400ml tin coconut milk

2 sticks lemongrass, bashed

2 large chillis, cut into

large pieces

3cm piece of ginger, peeled

and cut into chunks

1 organic lemon, cut into slices

2 medium rainbow trout

2 large handfuls samphire,

tough stalks removed

1 tbsp fish sauce

Put the fish stock, water, coconut milk, lemongrass, chilli, ginger and lemon into a wide saucepan and simmer for 10 minutes. Add the trout and lower the heat so they gently poach in the liquid (add more water if the trout is not submerged — this will depend on the size of your pan) for another 10 minutes.

One minute before the end of the cooking time, add the samphire and the fish sauce. After cooking, carefully remove the trout and set aside, then strain the liquid through a colander (separating the samphire) into a bowl. Remove the lemongrass and ginger and discard. Divide the samphire between two plates and place a trout on top of each. Ladle some of the coconut sauce over the top. Serve immediately.