Sometimes trout can taste rather bland, but this spicy sauce really gives it a zing. If you like your food very spicy, add an extra chili. Otherwise, just cook according to this recipe.
Ingredients: (Serves 4)
4 trout, cleaned
6 scallions (spring onions), sliced
60 ml/4 tablespoons soy sauce
15 ml/1 tablespoon vegetable oil
30 ml/2 tablespoons chopped fresh cilantro (coriander), to garnish
Strips of fresh red chili, to garnish
For the sauce:
50 g/2 oz tamarind pulp
105 ml/7 tablespoons boiling water
2 shallots, coarsely chopped
1 fresh red chili, seeded and chopped
1 cm/½ inch piece fresh root ginger, peeled and chopped
5 ml/1 teaspoon soft light brown sugar
45 ml/3 tablespoons Thai fish sauce
Method:
Slash the trout diagonally four or five times on each side. Place them in a shallow dish that is large enough to hold them all in a single layer.
Fill the cavities with scallions and douse each fish with soy sauce. Carefully turn the fish over to coat both sides with the sauce. Sprinkle any remaining scallions over the top.
Make the sauce. Put the tamarind pulp in a small bowl and pour on the boiling water. Mash well with a fork until softened. Tip the tamarind mixture into a food processor or blender, and add the shallots, fresh chili, ginger, sugar and fish sauce. Process to a coarse pulp. Scrape into a bowl.
Heat the oil in a large frying pan or wok and cook the trout, one at a time if necessary, for about 5 minutes on each side, until the skin is crisp and browned and the flesh cooked. Put on warmed plates and spoon over some of the sauce. Sprinkle with the cilantro and chili and serve with the remaining sauce.
[source from http://www.healthyonlinerecipes.com]
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