Trout with Tamarind and Chilli Sauce from Thai Food and Cooking by Judy Bastyra and Becky Johnson
Sometimes trout can taste rather bland, but this spicy sauce really gives it a zing. If you like your food very spicy, add an extra chilli.
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Ingredients
- 30 ml/2 tbsp chopped fresh coriander (cilantro) and strips of fresh red chilli, to garnish
- 15 ml/1 tbsp vegetable oil
- 6 spring onions (scallions), sliced
- 4 trout, cleaned
- 60 ml/4 tbsp soy sauce
- 105 ml/7 tbsp boiling water
- 50 g/2 oz tamarind pulp
- 1 fresh red chilli, seeded and chopped
- 2 shallots, coarsely chopped
- 5 ml/1 tsp soft light brown sugar
- 1 cm/½ in piece fresh root ginger, peeled and chopped
- 45 ml/3 tbsp Thai fish sauce
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