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Ingredients:
4 trout
filltes, about 200 gm each
1 stalk
lemongrass, finely chopped
A small
piece of ginger, peeled and finely chopped
1 red chili,
deseeded and finely chopped
1 garlic
flake, finely chopped
1 tbsp fish
sauce
Juice of 2
lemons
1 tsp golden
castor sugar
A handful of
coriander leaves, roughly chopped
Method:
Heat oven at
200 degree centigrade. Tear off two large sheets of aluminum foil and place on
fillet, skin side down, in the center of each sheet. Make a sauce by mixing
together the remaining ingredients. Spoon half of the mixture over the fillets,
setting aside he remainder.
Place other
two fish fillets on the top, skin-side up, then tightly seal the foil to create
two packages resembling sandwiches. Bake in the oven for 12-15 minutes. Open
the packages and serve with the rest of the sauce.
Tip: Snapper
or seabass would also work well in this recipe, but they can be quite
expensive. Trout works wonderfully and is quite a treat with its gentle
aromatic flavors.