• 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

Tell us what you think in the comments below


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