Trout with Tamarind and Chilli Sauce

Name: Trout with Tamarind and Chilli Sauce
Yield: Serves Four
Cuisine: Thailand
Ingredients: 50 g/2 oz tamarind pulp; 105 ml/7 tbsp boiling water; 2 shallots, coarsely chopped; 1 fresh red chilli, seeded and chopped; 1 cm/½ in piece fresh root ginger, peeled and chopped; 5 ml/1 tsp soft light brown sugar; 45 ml/3 tbsp Thai fish sauce; 4 trout, cleaned; 6 spring onions (scallions), sliced; 60 ml/4 tbsp soy sauce; 15 ml/1 tbsp vegetable oil; 30 ml/2 tbsp chopped fresh coriander (cilantro) and strips of fresh red chilli, to garnish

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Sometimes trout can taste rather bland, but this spicy sauce really gives it a zing. If you like your food very spicy, add an extra chilli.

Ingredients

4 trout, cleaned
6 spring onions (scallions), sliced
60 ml/4

Asia
Thailand
Fish course
Pescatarian
South East Asia

Method

Slash the trout diagonally four or five times on each side. Place them in a shallow dish that is large enough to hold them all in a single layer.
Fill the cavities with spring onions and douse each fish with soy sauce. Carefully turn the fi