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Trout with carrot sambal.

Buy coconut in natural foods sections. 1/3 cup unsweetened flaked coconut Water 1 cup shredded carrot 2 to 3 teaspoons seeded, minced fresh hot chilies 2 teaspoons minced fresh ginger 1/2 teaspoon ground coriander 1/2 teaspoon crushed cumin seed 1/4 to 1/3 cup lime juice Salt 4 trout (about 1/2 lb. each), cleaned 2 tablespoons melted butter or margarine 2 limes, cut into halves

Soak coconut in hot water to cover, until soft, about 10 minutes. Drain. Mix coconut with carrot, chilies, ginger coriander, cumin, lime juice, and salt to taste. (If made ahead, cover and chill up to overnight.)

If desired, cut off trout heads and discard. Rinse fish, pat dry, salt lightly, brush with butter, and place on a rack in a 12- by 14-inch broiler pan. Broil 4 inches from heat, turning once, until fish is opaque in thickest part at bone (cut to test), 4 to 5 minutes a side.

Serve trout with carrot sambal and lime halves. Serves 4.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Jun 1, 1985
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