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.
Ingredients
Green mango and shallot salad
Method
Main
1.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).
2.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.
3.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.
Drink Suggestion: Fragrant pinot gris. Drink suggestion by Max Allen
Notes
