Fast Recipes

Roast ocean trout with chilli-turmeric paste

Time to fire up your fish dinner.

By Lisa Featherby
  • Serves 4
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Give your roast fish a powerful kick of flavour and heat with this vibrant spice paste of chilli, lemongrass, turmeric and coriander seeds. This is a versatile paste that works well spread any other firm fish or chicken, then roasted; you could also use it to coat prawns, and then stir-fry them with Thai basil. Plus, it's also a good base for a quick curry.


  • 500 gm fillet of ocean trout
  • Coconut cream, for drizzling
  • Lime wedges and steamed rice, to serve
Spice paste
  • 4 long red chillies, seeds removed
  • 1 lemongrass stalk, white part, finely chopped
  • 10 gm piece of turmeric, coarsely chopped
  • 1 small golden shallot
  • 2 tsp dry-roasted, coarsely ground coriander seeds
  • 60 ml (¼ cup) olive oil


  • 1
    Preheat oven to 240°C. For spice paste, using a hand-blender, blitz ingredients with a pinch of salt until smooth.
  • 2
    Heat a small frying pan over medium heat. Add spice paste and stir until lightly roasted (1-2 minutes), then set aside to cool.
  • 3
    Spread spice paste over fish and bake until just cooked through (8 minutes for medium-rare). To finish, drizzle fish with coconut cream and squeezed lime juice. Serve with rice.