Fish and Shellfish Recipes - Marinated Sea Trout Recipe

Ingredients

• 6 sea trout cutlets, each about 115g/4oz, or wild or (armed salmon

• 2 garlic cloves, chopped

• 1 fresh long red chili, seeded and chopped

• 45ml/3 tbsp chopped Thai basil

• 15ml/1 tbsp sugar or palm sugar (jaggery)

• 3 limes

• 400ml/14fl oz/1 2/3 cups coconut milk

• 15ml/1 tbsp fish sauce

Serves 6

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Method:

1. Place the sea trout cutlets side by side in a shallow dish. Using a pestle, pound the garlic and chili in a large mortar to break both up roughly. Add 30ml/2 tbsp of the Thai basil with the sugar and continue to pound to a rough paste.

2. Grate the rind from I lime and squeeze the juice. Mix the rind and juice into the chili paste, with the coconut milk. Pour the mixture over the cutlets. Cover and chill for about 1 hour. Cut the remaining limes into wedges.

3. Take the fish out of the refrigerator so that it can return to room temperature. Remove the cutlets from the marinade.

4. Either cook on a barbecue, in an oiled hinged wire fish basket, or under a hot grill (broiler). Cook the fish for 4 minutes on each side, trying not to move them. They may stick to the grill rack if not seared first.

5. Strain the remaining marinade into a pan, reserving the contents of the sieve (strainer). Bring the marinade to the boil, then simmer gently for 5 minutes, stirring.

6. Stir in the contents of the sieve and continue to simmer for 1 minute more. Add the fish sauce and the remaining Thai basil. Lift each fish cutlet on to a plate, pour over the sauce and serve with the lime wedges.

Note: Sea trout has a superb texture and a flavor like that of wild salmon. It is best served with strong but complementary flavors, such as chilies and lime. that cut the richness of its flesh.