Trout with Tamarind and Chilli Sauce

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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.

  2. Fill the cavities with spring onions and douse each fish with soy sauce. Carefully turn the fi