Recipe: Banana Leaf-Wrapped Fruity Thai Trout

This refreshing seafood dish offers a sweet, flavorful take on a medicated meal.


Growing up in Upstate New York, I had the pleasure to boat, fish and play in the Great Lakes of Erie and Ontario. Boating and fishing were some of the simple pleasures in life that I would always enjoy with my father and close friends. It instilled in me a great appreciation of marine wildlife and the natural beauty that bodies of water possess. Because seafood was so readily available, I was able to enjoy countless fresh seafood meals that were sourced directly out these two Great Lakes.

Living out in Colorado now, the best fish seem to come out of the rivers flowing down from the Rocky Mountains. The trout in this dish really absorbs the complex flavors of the fruit stuffing and Fruity Thai strain, making you want more with each bite.

This strain also imparts a true hybrid high that is both uplifting and blissfully relaxing. Making it the perfect strain to consume after a long day. Its medicinal benefits help combat mood disorders such as depression and anxiety. Enjoy the spicy, sweet, and complex flavors of this dish whenever you are in need of a great way to serve fresh trout.

Mise en place:

• 8 ounce pan-dressed trout

• 4 lime wedges

• 2 slices lemon

• 1 whole banana leaf

• 1 clove minced garlic

• 1 small minced Thai chile

• 1 sprig Thai basil or mint

• 1/3 cup diced fresh mango

• 1/4 cup diced red onion

• 2 teaspoons activated Fruity Thai olive oil

• 1/2 teaspoon coriander

• 1/2 teaspoon ginger

Directions:

Step 1: In a bowl combine the diced mango, diced red onion, minced garlic, minced Thai chile, coriander, and ginger. Squeeze 2 lime wedges into this mixture and gently toss until evenly distributed.

Step 2: Carefully stuff your pan-dressed trout and lay the fish into the middle of the banana leaf. Place 2 lemon slices and a sprig of Thai basil or mint on top of the trout then drizzle the activated Fruity Thai olive oil over the fish. Season with salt and pepper.

Step 3: Carefully wrap the banana leaf around the fish. Make sure the banana leaf forms a little package and then tie with cooking string or butchers twine. Place the wrapped fish into a glass dish then bake in a preheated oven at 350 degrees for 15 minutes or until the fish is flaky and moist.

Step 4: Open the banana leaf and spoon white rice of your choice on the side. Jasmine rice is a great option. Garnish with 2 lime wedges and enjoy!

Dosage:

If Fruity Thai’s THC content tests around 15 percent, 15 percent of 1,000 mg would be 150 mg per gram. Sub the number of your THC percentage and do the math to figure out your desired dosage per teaspoon for the canna-oil that you make.

Strain Substitution:

I would recommend any strains whose terpenes match the fruity tropical citrus flavor profiles of the Fruity Thai. Juicy Fruit, Devil Fruit, Fruity Pebbles, and Fruity Pebbles OG would be great alternative choices. Be creative, follow your nose/taste buds, and have fun with it.

TELL US, what’s your favorite medicated dish?

Jessica Catalano is a professional cannabis chef, writer, cannabis food blogger, author of The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine, a medical cannabis patient herself, and the pioneer of strain specific cannabis cuisine for flavor. She is a medical cannabis and cannabis lifestyle advocate who lives in Summit County, Colorado that has combined her two loves of food and cannabis into stylish medicated strain specific dishes for MMJ patients.

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