We use a good whack of fish sauce here so choose a fresh bottle of a good variety (the Megachef brand is our favourite). It may seem a lot but give it a try - the sweet flesh of the trout caramelises and the hit of lime makes it super-tasty. Dilute the fish sauce with a little water for a subtler flavour.
Note Fried garlic and fried shallots are available from Asian grocers.
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