Equipment
Ingredients
Fish
- 4 trout, cleaned
- 5 g salt
- 2 g black pepper
- 20 ml coconut oil, melted
Stuffing
- 1 lime, thinly sliced
- 1 shallot, thinly sliced
- 30 g cilantro, stems only
- 2 lemongrass, halved lengthwise and cut into 7cm pieces
Sauce
- 30 g mint leaves
- 30 g cilantro, leaves only
- 1 shallot, coarsely chopped
- 2 lime, juiced
- 1 thai chile, seeded and chopped
- 2 garlic, minced
- 15 ml fish sauce
- 120 ml coconut milk
- 15 ml safflower oil
Garnish
- 1 lime, wedges
- 5 g mint leaves
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 637 kcal
- Protein
- 65 g
- Carbohydrates
- 14 g
- Fat
- 36 g
- Fiber
- 4 g
- Sugar
- 3 g
- Sodium
- 953 mg
- Saturated Fat
- 14 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 174 mg
- Potassium
- 1477 mg
- Calcium
- 185 mg
- Iron
- 7.4 mg
- Magnesium
- 103 mg
- Phosphorus
- 801 mg
- Zinc
- 2.6 mg
- Vitamin A
- 374 mcg
- Vitamin C
- 21 mg
- Vitamin D
- 11.7 mcg
- Vitamin E
- 2.0 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 23.4 mcg
- Thiamin
- 1.09 mg
- Riboflavin
- 1.03 mg
- Niacin
- 14.1 mg
- Folate
- 64 mcg
- Water
- 298 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Apply salt and pepper to the interior cavities and exterior skin of the fish. Coat the skin thoroughly with melted coconut oil.
Insert the sliced lime, sliced shallot, cilantro stems, and lemongrass pieces into the cavity of each fish.
In a mini food processor, combine the chopped shallot, lime juice, cilantro leaves, mint leaves, chile, garlic, fish sauce, and a pinch of salt. Pulse until the herbs are finely chopped but not liquified.
Pour the coconut milk and safflower oil into the processor. Pulse briefly to create a coarse, relish-like sauce.
Preheat the grill to medium-high heat, approximately 200°C (400°F).
Secure the fish in a grill basket. Grill for 3 to 4 minutes per side until the skin is blistered and the flesh is opaque.
Transfer the fish to a platter. Serve immediately with lime wedges, fresh mint leaves, and the coconut sauce on the side.
Chef's Notes
- If using a grill basket, ensure it is well-oiled to prevent the delicate trout skin from sticking.
- For the sauce, hand-chopping the ingredients provides a superior, rustic texture compared to a food processor.
Storage
Refrigerator: 2 days — Store sauce and fish separately.
Reheating: Reheat fish in a 175°C (350°F) oven until warmed through; serve sauce cold.
Troubleshooting
Fish skin sticks to the grill and tears
Cause: Grill grates were not hot enough or the fish was moved too early.
Fix: Allow the fish to cook undisturbed until the skin naturally releases from the heat.
Prevention: Ensure the grill is fully preheated and oil the grill basket or grates generously.
Fish is dry and tough
Cause: Overcooking beyond the target internal temperature.
Fix: Serve with extra sauce to provide moisture.
Prevention: Check for doneness at 3 minutes per side; use a thermometer to hit 63°C (145°F).
Cultural Context
This dish draws inspiration from the vibrant and aromatic flavors of Thai cuisine, particularly coastal preparations where fresh seafood is abundant. Grilling whole fish is a common technique across Southeast Asia, allowing the natural sweetness of the fish to meld with smoky char and bright, zesty aromatics like lemongrass and chile.
