Trout with Sweet Fish Sauce

TRADITIONALLY, THE THAIS would use a freshwater catfish, but I find trout an excellent substitute. If using a charcoal grill, cook the fish over low coals to impart a more smoky flavour. It is often eaten with a bitter vegetable such as pak sadao, the neem plant that is occasionally available in Indian food stores. Witlof (chicory or Belgian endive) can take its place.