This is a beautiful, vibrant-looking dish and is healthy as well! Tuna, salmon or kingfish work well too, if trout is not available.


  • 400g sashimi-grade ocean trout

  • 3 tablespoons nuoc cham

  • 1 large red chilli, seeded and chopped

  • 1 baby fennel bulb, sliced thinly

  • 1 teaspoon baby shiso herbs

  • 2 tablespoons baby shiso leaves

  • 1 teaspoon coriander leaves,

  • shredded

  • 4 basil leaves, shredded

  • 4 mint leaves, shredded

  • 1 shallot, sliced finely

  • 1 finger lime, halved


  • 1.

    Using a sharp knife, slice the trout as thinly as possible and lay it out on a plate. Rub 1 tablespoon of nuoc cham into the ocean trout, then top with chilli, fennel, shallots and the herbs.

  • 2.

    Scoop out some of the lime and scatter over the trout. Spoon the remaining nuoc cham over the mixture.


Extract from 'The Red Spice Road Cookbook', RRP $49.95. © John McLeay 2010

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