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Charred fish with red Thai curry
Charred trout served with a Thai curry butter sauce.
YIELDS
2
Ingredients
- 1 whole trout, cleaned and fins removed
- 2 cloves garlic, grated
- 1 knob ginger, grated
- 2 tablespoons cilantro, choppeed
- 1 teaspoon cumin
- 1/2 teaspoon chili flakes
- 1 teaspoon salt
- 1 teaspoon grapeseed oil
- 5-6 kefi lime leaves (optional)
- 1/2 lb unsalted butter, cubed and cold
- 1 teaspoon red Thai curry paste
- 1 tablespoon lime juice
Directions
- Score the fish and ensure it is well-cleaned. Combine the marinade ingredients to make a paste and spread it over the fish and inside the belly. If you have fresh kefir lime leaves, add them to the belly cavity.
- Preheat the grill to high heat.
- Spray the grill and the fish with oil. Place over high heat to cook for two minutes. Flip and cook for two minutes until the thickest part of the meat is 130° F.
- In a heavy bottoms pan, swirl together butter curry paste band lime juice until the butter has melted and the sauce is smooth. Brush over the fish as it finishes cooking.
- Serve hot off the grill. Enjoy!
