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Neil Perry

Asian Trout

Serves 2

Ingredients

  • 400 g trout head and tail on
  • 10 birds eye chilli's sliced
  • 10 g garlic sliced
  • 15 g fish sauce
  • 15 g lime juice
  • 5 g coriander leaves
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Method

  1. Arrange trout fillet, head and tail on tray, and steam.
  2. Blend fish sauce, lime juice, chilli and chopped garlic.
  3. Transfer steamed trout onto serving plate, top with the sauce.
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Notes & Tips

Garnish with garlic and coriander leaves.

Recipe Rating

4

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