Thai Spiced Trout
Thai Spiced Trout
4 Trout fillets cleaned skin on approximately 6 oz each (180g)
¼ cup vegetable oil (60ml)
Zest of 2 lemons
1 tablespoon green Thai curry paste (15ml)
1 tablespoon light soy sauce (15ml)
2 tablespoons mango chutney (store made) (30ml)
1 bunch spring onions fine chopped
Salt and pepper to taste (note you may not need the salt as soy sauce is salty)
In a non-reactive bowl combine oil and lemon zest. Add Thai curry paste, soy sauce, mango chutney and chopped green onion. Place the trout fillets on a tray and pour marinade overtop. Cover and place in the refrigerator for at least 2 hours.
Remove trout from refrigerator, transfer fish to a clean tray and discard of the marinade.
Preheat the barbecue to medium high heat. Oil the grill and place the trout on the grill for approximately 3 minutes per side. Remove and plate on platter.
Serves 4
4 Trout fillets cleaned skin on approximately 6 oz each (180g)
¼ cup vegetable oil (60ml)
Zest of 2 lemons
1 tablespoon green Thai curry paste (15ml)
1 tablespoon light soy sauce (15ml)
2 tablespoons mango chutney (store made) (30ml)
1 bunch spring onions fine chopped
Salt and pepper to taste (note you may not need the salt as soy sauce is salty)
In a non-reactive bowl combine oil and lemon zest. Add Thai curry paste, soy sauce, mango chutney and chopped green onion. Place the trout fillets on a tray and pour marinade overtop. Cover and place in the refrigerator for at least 2 hours.
Remove trout from refrigerator, transfer fish to a clean tray and discard of the marinade.
Preheat the barbecue to medium high heat. Oil the grill and place the trout on the grill for approximately 3 minutes per side. Remove and plate on platter.
Serves 4
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