Hot Fragrant Trout Recipe

Hot Fragrant Trout Recipe

2 large fresh green chilies, seeded and coarsely chopped

5 shallots, peeled

4 garlic cloves, peeled

2 tablespoon fresh calamansi (lime) juice

2 tablespoons Thai fish sauce

1 tablespoon palm sugar or light brown sugar

4 kaffir lime leaves, rolled into cylinders and thinly sliced

2 trout or similar firm-fleshed fish, about 350 g each, cleaned

Fresh garlic chives, to garnish

Boiled rice, to serve

Method:

Wrap the chilies, shallots and garlic in a foil package.  Place under a hot grill (broiler) for 10 minutes, until softened.  When the package is cool enough to handle, tip the contents into a mortar or food processor and pound with a pestle or process to a paste.  Add the calamansi juice, fish sauce, sugar an lime leaves and mix well.  With a teaspoon, stuff this paste inside the fish.  Smear a little on the skin too.  Grill (broil) the fish for about 5 minutes on each side, until just cooked through.  Lift the fish on to a platter, garnish with garlic chives and serve with rice.