L I V E 2 4 -SE V EN


S P ICY B A R B ECUED SEA TROUT


Sea trout has a superb texture and a flavour like that of wild salmon. It is best served with strong but complementary flavours, such as chillies and lime, that cut the richness of its flesh.


INGREDIENTS (SERVES 4) • 6 sea trout cutlets, each about 115g/4oz • 2 garlic cloves, chopped • 1 fresh long red chilli, seeded and chopped • 45ml/3 tbsp chopped Thai basil • 15ml/1 tbsp sugar • 3 limes • 400ml/14fl oz coconut milk • 15ml/1 tbsp Thai fish sauce


METHOD: 1 Place the sea trout cutlets side by side in a shallow dish. Using a pestle, pound the garlic and chilli in a large mortar to break both up roughly. Add 30ml/2 tbsp of the Thai basil with the sugar and continue to pound to a rough paste.


2 Grate the rind from 1 lime and squeeze it. Mix the rind and juice into the chilli paste, with the coconut milk. Pour the mixture over the cutlets. Cover and chill for about 1 hour. Cut the remaining limes into wedges.


3Take the fish out of the refrigerator so that it can return to room temperature.


4 Prepare the barbecue. When the coals are medium-hot remove the cutlets from the marinade and place them in an oiled hinged wire fish basket or directly on the lightly oiled grill. Cook the fish for 4 minutes on each side, trying not to move them. They may stick to the grill rack if not seared first.


5 Strain the remaining marinade into a pan, reserving the contents of the sieve. Bring the marinade to the boil, then simmer gently for 5 minutes, stirring. Stir in the contents of the sieve and continue to simmer for 1 minute more. Add the Thai fish sauce and the remaining Thai basil.


6 Lift each fish cutlet on to a plate, pour over the sauce and serve with the lime wedges.


/ 80


COOK’S TIPSea trout is best cooked when the barbecue is cool to medium hot, and the coals have a medium to thick coating of ash. Always remember to oil the barbecue rack of a hinged grill lightly and take care when cooking any fish in a marinade, as the residue can cause flare-ups if it drips on to the coals.


Trout Cookbook, by Jane Bamforth Lorenz Books £10 Isbn 978-0754834274


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