INGREDIENTS
0g unsalted butter
1 fillet sea trout
2 small red chillies, split, deseeded and finely sliced
1 stalk of lemon grass, smashed and shredded
2 tbsp rice wine
1 clove garlic, finely chopped
2 sprigs fresh coriander, roughly chopped
Salt and milled black pepper
For the dipping sauce:
5 tbsp rice vinegar
5 tbsp sugar
1 tbsp dark soya
½ clove garlic, paste
1 red chilli, finely chopped
To serve:
Jasmine Rice
Recipe continues
METHOD
Make 2-3 incisions in the flesh of the trout.
Cut two sheets of tin foil big enough to cover the fish. Butter them both leaving enough room at the edges to fold and seal the fish.
Cut the chillies into thin strips (julienne). Place the fish down in the middle of one of the sheets and sprinkle it with chillies.
With a rolling pin smack the lemon grass and place on the trout.
Pour over the rice wine and sprinkle with garlic.
Roughly chop the coriander and sprinkle it over the fish. Season with salt and pepper, then seal with the remaining tin foil.
Bake in the oven for approx 10 minutes at 225˚C.
For the dipping sauce:
Boil the rice vinegar together with the sugar until it becomes syrupy.
Remove the pan from the stove and add all the other ingredients. Pour the sauce into a bowl.