Barbecued Ocean Trout With Mango and Shallot
Barbecued ocean trout with green mango and shallot salad is a vibrant, smoky dish perfect for summer gatherings and sunny outdoor barbecues.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Grill
- Fish spatula
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Tongs
- Serving platter
- Airtight container
Ingredients
- 1 ocean trout (about 1.2 kg), pin-boned
- 300 ml fish sauce
- Vegetable oil, for brushing
- Green mango and shallot salad
- 3 green mango, julienned on a mandolin
- 4 shallots thinly sliced on a mandolin
- 1 cup each (firmly packed) mint, coriander and Thai basil
- 50 ml fish sauce
- Juice of 1½ limes
- Fried garlic and fried shallots, to serve (see note)
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