Hot and Fragrant Trout from Thai Food and Cooking by Judy Bastyra and Becky Johnson
This wickedly hot spice paste could be used as a marinade for any fish or meat. It also makes a wonderful spicy dip for grilled meat.
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Ingredients
- 2 trout or similar firm-fleshed fish, about 350 g/12 oz each, cleaned
- boiled rice, to serve
- fresh garlic chives, to garnish
- 15 ml/1 tbsp palm sugar or light muscovado (brown) sugar
- 30 ml/2 tbsp Thai fish sauce
- 4 kaffir lime leaves, rolled into cylinders and thinly sliced
- 2 large fresh green chillies, seeded and coarsely chopped
- 5 shallots, peeled
- 5 garlic cloves, peeled
- 30 ml/2 tbsp fresh lime juice
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