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Barbecued ocean trout with green mango and shallot salad

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.

You'll need

1 ocean trout (about 1.2 kg), pin-boned 300 ml fish sauce For brushing: vegetable oil   Green mango and shallot salad 3 green mango, julienned on a mandolin 4 shallots thinly sliced on a mandolin 1 cup each (firmly packed) mint, coriander and Thai basil 50 ml fish sauce Juice of 1½ limes


  • 01
  • Heat a barbecue to medium (a coal-fired barbecue is best). Place trout in a container that it fits snugly, add fish sauce and turn to coat. Set aside to marinate (10 minutes).
  • 02
  • For green mango and shallot salad, combine ingredients, except liquids and fried garlic and shallots, in a large bowl. Just before serving, add fish sauce and lime juice, toss to combine and top wtih fried garlic and shallots.
  • 03
  • Drain fish and brush with oil, then grill flesh-side down until golden (3-4 minutes). Turn and cook to your liking (6-8 minutes for medium rare). Transfer to a platter, top with salad and serve.

Note Fried garlic and fried shallots are available from Asian grocers.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fragrant pinot gris.

Featured in

Feb 2014

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