Name: Hot and Fragrant Trout
Yield: Serves Four
Cuisine: Thailand
Ingredients: boiled rice, to serve; fresh garlic chives, to garnish; 15 ml/1 tbsp palm sugar or light muscovado (brown) sugar; 30 ml/2 tbsp Thai fish sauce; 4 kaffir lime leaves, rolled into cylinders and thinly sliced; 30 ml/2 tbsp fresh lime juice; 5 garlic cloves, peeled; 5 shallots, peeled; 2 large fresh green chillies, seeded and coarsely chopped; 2 trout or similar firm-fleshed fish, about 350 g/12 oz each, cleaned

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This wickedly hot spice paste could be used as a marinade for any fish or meat. It also makes a wonderful spicy dip for grilled meat.

Ingredients

2 large fresh green chillies, seeded and coarsely chopped
5 shallots, peeled
5 garlic cloves, peeled

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Wrap the chillies, shallots and garlic in a foil package. Place under a hot grill (broiler) for 10 minutes, until softened.
When the package is cool enough to handle, tip the contents into a mortar or food processor and pound with a pestle

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Hot and Fragrant Trout

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