We recently created this recipe because we love to experiment with different kinds of taste. We used our first trout caught at the Ruamahanga River near Martinborough on 1st January 2022.
• 1 middle sized trout
• Juice of one lime
• 1 tbsp grated ginger
• 3 kaffir lime leaves
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tbsp of sesame oil
• 1 finely chopped deseeded red chilli
• 2 tbsp chopped fresh coriander
Start the BBQ on medium temperature or heat oven to 175 degrees.
Mix lime juice, ginger, chilli, fish sauce, soy sauce, brown sugar, sesame oil into a sauce. Place lime leaves into the belly of the trout.
Prepare a double layer of aluminium foil, brush the trout from all sides with the marinade and put fish into the foil and add the rest of the marinade. Close the foil thoroughly.
Put the trout-in-foil on the pre-heated BBQ or into oven and simmer it for ca 25 minutes. Unpack and sprinkle the coriander leaves onto the cooked trout.
Sides: Jasmine rice and baby carrots (it is nice to place the carrots alongside the fish and cook them inside the foil package). If you feel up to it, serve with an Asian slaw.
Rolf & Brigitte