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Related recipes: Chile Peppers, Citrus, Coconut, Dairy-Free, Egg-Free, Fish, Fruit, Garlic, Herbs, Onions, PCC Natural Markets, Seafood, Sweet Pepper
Ingredients
Sauce:
1 Tbsp (15mL) peanut oil
1 small onion, diced
1/8 tsp (1g) crushed dried chiles (or more to taste)
1 large clove garlic, finely chopped
2 ounces (60g) (by weight) tamarind purée
1 can coconut milk
1 Tbsp (15g) Thai red curry paste
3 1/2 Tbsp (55mL) fish sauce
3 Tbsp (45mL) soya sauce
1 Kaffir lime leaf or 1 tsp (1g) cilantro, finely chopped
1 Tbsp (10g) brown sugar
2 Tbsp (30mL) fresh lime juice
2 tsp (1g) mint, finely chopped
Other Ingredients (per portion):
6 medium golden trout, dressed
Fine dice of bell pepper (assorted colours) for garnish
Mint or cilantro sprigs for garnish
Directions
In a non-reactive saucepan, heat peanut oil over a moderate flame. Add onion, chiles, and garlic. Sauté until golden.
Add remaining ingredients up to and including sugar. Simmer for 30–40 minutes, stirring occasionally, until mixture lightly coats a spoon.
Strain through a fine mesh. Stir in lime juice and mint. Season with salt and pepper.
Open trout up so that it lies flat. Season with salt and pepper on both sides. Sear on a well-oiled grill, skin side down, then turn and finish cooking. Cut halves of trout apart into two fillets.
To serve, ladle sauce onto serving plates and arrange trout fillets on top of sauce. Garnish with bell pepper dice and mint or cilantro sprigs.
