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Serves 2

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Ingredients

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•             400 g Trout head and tail on

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•             10 birds eye chilli's sliced

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•             10 g Garlic sliced

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•             15 g Fish sauce

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•             15 g Lime juice

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•             5 g coriander leaves

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Method

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1.            Arrange trout fillet, head and tail on tray, and steam.

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2.            Blend fish sauce, lime juice, chilli and chopped garlic.

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3.            Transfer steamed trout onto serving plate, top with the sauce.

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Baked Thai style Trout

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