Grilled trout with Thai-style dressing
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 300g Charlotte potatoes
- 2 skinless fillets trout
- a few leaves Thai or regular basil, to serve
DRESSING
- 1 small shallot, finely chopped
- 1 stalk lemongrass, woody outer leaves removed and finely chopped
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 red chilli, finely chopped
Method
- STEP 1
Boil the potatoes in salted water until tender, then drain well and slice thickly, lengthways. Season the trout, then grill for 3-4 minutes.
- STEP 2
Arrange the potatoes onto two plates, then top with a trout fillet. Whisk the dressing ingredients together and spoon over the trout, then finish with basil.
