Hot and Fragrant Trout

Preparation info
  • Serves


    • Difficulty


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.


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


  1. Wrap the chillies, shallots and garlic in a foil package. Place under a hot grill (broiler) for 10 minutes, until softened.

  2. When the package is cool enough to handle, tip the contents into a mortar or food processor and pound with a pestle