I picked this recipe up from a little cookery course I did in Ko Samui in Thailand a few years ago. I oven bake it as in Ireland we are prone to terrible weather, so a BBQ only comes out a handful of times a year. But if you are blessed with sunny skies, then this is AMAZING on a BBQ.Seriously........Try it!
- 2 Whole Sea Trout, gutted with head and tail intact
- 5 tbsp of fish sauce
- Chopped coriander
- 1 lemon, cut into thin slices
- juice of a lime
- 1 finely chopped red chili
- 1 tbsp of honey
- Minced garlic clove
- Chopped mint
- Place the trout on oiled tin foil in a baking tray
- Douse liberally with fish sauce, the smell at this stage is rank
- Allow the trout to soak up the 'rank' fish sauce for 30 minutes or so
- Place the lemon slices in the cavity of the fish
- Preheat the oven to 200 degrees
- Put the fish in the oven for 15-20 mins, depending on the size of the fish
- In the meantime to make the sauce, in a jug add the fish sauce, juice of a lime, chopped herbs, chili, honey, garlic. Add a little water to dilute if the taste is too strong.
- Remove the fish from the oven and serve straight to the table as it it and pour over the sauce, and sprinkle with a little extra coriander for effect.
- Serve with sticky basmalti rice
This recipe is tweaked because there are lots of ingredients from thai cuisine that aren't readily available to us here in Ireland. eg palm sugar, I use honey instead.
Either way this is num nums!