1 Mt. Lassen Steelhead Fillet, cut into 4 portions
1 teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons coconut oil
1 fresh jalapeño, thinly sliced
One 2-inch piece fresh ginger, peeled and minced
One 13.5-ounce can unsweetened full-fat coconut milk
1 teaspoon fish sauce
1 teaspoon ground turmeric
1 to 2 tablespoons fresh lime juice
Season the steelhead with the salt and pepper.
Put the coconut oil, jalapeño and ginger in the inner pot of the pressure cooker and set to Sauté. Cook until fragrant, about 1 minute.
Add the coconut milk, fish sauce, and turmeric. Lay in the seasoned steelhead. Lock on the lid and Pressure Cook on High Pressure for 1 minute for medium-rare or 2 minutes for well done. Release the pressure manually, open the lid and stir in the lime juice.
Serve the fish with the broth over jasmine rice. Garnish with the herbs and serve with lime wedges for squeezing over the top.
NOTE: To make spicy coconut steelhead, add 1 to 2 teaspoons Sriracha to the pot along with the coconut milk.