- rainbow trout - 1 large fish
- salt and pepper - to taste
- lime - 1/2 lime juice
- soy sauce - 4 tablespoons
- fish sauce - 2 tablespoons
- tamarind paste - 2 tablespoons
- brown sugar - 2 tablespoons
- lime juice - 1/4 cup
- chilli flakes - 1/2 teaspoon
- red chillies - 2
- garlic - 10 cloves
- water - 1/4 cup
- ginger - thumb size
- kaffir lime leaves - 10 leaves
- black pepper - 1/2 teaspoon
Gut and clean the fish. I just so happened to get it done at the supermarket, brought it home and scraped off all excess scales.
Apply turmeric powder inside-out on the fish, then rinse.
Pat the fish dry and place on a large piece of aluminum foil (make sure aluminum foil is large enough to cover the fish like a pocket with air space above the fish).
Every two inches diagonally score/ insert cuts on the fish for the marinate to seep through to add flavour.
Sprinkle Salt and Pepper all over the fish, including in the scores and inside the fish and squeeze lime juice all over.
Make the Marinate:
Use 2/3s of the marinade to evenly coat the fish and insert into all the cuts.
Allow fish to marinate for about 2 hours in the refrigerator.
Set the oven to 350 degrees and bake the fish (place the fish in the middle of the aluminum and fold it like a pouch with sufficient air space inside above the fish) for 15 to 20 minutes depending on the thickness of the fish.
Remove fish from the oven, check that it’s fully cooked inside (the inside should be white and not pinkish) and open the foil like a large pocket. Spread remainder of the marinate on the top of the fish, turn the broiler on and insert the fish back in the oven for about 7 to 10 minutes until the top turns golden, crispy and broiled.
Remove from the oven, garnish the fish with coriander and slices of lime and it’s ready to be served.