Main content


  • 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


  • 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.


Garnish with garlic and coriander leaves.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings