AT A GLANCE
We use a good whack of fish sauce here so choose a fresh bottle of a good variety (the Megachef brand is our favourite). It may seem a lot but give it a try - the sweet flesh of the trout caramelises and the hit of lime makes it super-tasty. Dilute the fish sauce with a little water for a subtler flavour.
|01||Heat a barbecue to medium (a coal-fired barbecue is best). Place trout in a container that it fits snugly, add fish sauce and turn to coat. Set aside to marinate (10 minutes).|
|02||For green mango and shallot salad, combine ingredients, except liquids and fried garlic and shallots, in a large bowl. Just before serving, add fish sauce and lime juice, toss to combine and top wtih fried garlic and shallots.|
|03||Drain fish and brush with oil, then grill flesh-side down until golden (3-4 minutes). Turn and cook to your liking (6-8 minutes for medium rare). Transfer to a platter, top with salad and serve.|
Note Fried garlic and fried shallots are available from Asian grocers.