Equipment
Ingredients
Fish
- 4 trout, cleaned
- 5 g salt
- 2 g black pepper
- 20 ml coconut oil, melted
Stuffing
- 1 lime, thinly sliced
- 1 shallot, thinly sliced
- 30 g cilantro, stems only
- 2 lemongrass, halved lengthwise and cut into 7cm pieces
Sauce
- 30 g mint leaves
- 30 g cilantro, leaves only
- 1 shallot, coarsely chopped
- 2 lime, juiced
- 1 thai chile, seeded and chopped
- 2 garlic, minced
- 15 ml fish sauce
- 120 ml coconut milk
- 15 ml safflower oil
Garnish
- 1 lime, wedges
- 5 g mint leaves
Nutrition (per serving)
Method
Apply salt and pepper to the interior cavities and exterior skin of the fish. Coat the skin thoroughly with melted coconut oil.
Insert the sliced lime, sliced shallot, cilantro stems, and lemongrass pieces into the cavity of each fish.
In a mini food processor, combine the chopped shallot, lime juice, cilantro leaves, mint leaves, chile, garlic, fish sauce, and a pinch of salt. Pulse until the herbs are finely chopped but not liquified.
Pour the coconut milk and safflower oil into the processor. Pulse briefly to create a coarse, relish-like sauce.
Preheat the grill to medium-high heat, approximately 200°C (400°F).
Secure the fish in a grill basket. Grill for 3 to 4 minutes per side until the skin is blistered and the flesh is opaque.
Transfer the fish to a platter. Serve immediately with lime wedges, fresh mint leaves, and the coconut sauce on the side.
Chef's Notes
- If using a grill basket, ensure it is well-oiled to prevent the delicate trout skin from sticking.
- For the sauce, hand-chopping the ingredients provides a superior, rustic texture compared to a food processor.
Storage
Refrigerator: 2 days — Store sauce and fish separately.
Reheating: Reheat fish in a 175°C (350°F) oven until warmed through; serve sauce cold.
