2 large green chilies, seeded, coarsely chopped
5 shallots peeled
5 garlic cloves peeled
2 TBSP fresh limejuice
2 TBSP Thai fish sauce
1 TBSP light brown sugar
4 kaffir lime leaves, rolled into cylinders, thinly sliced
2 trout (about ½ pound each)
Fresh garlic chives to garnish
1. Wrap chilies, shallots & garlic in foil. Placed under hot grill for 10 minutes, until softened.
2. Tip contents into mortar or food processor and render to paste
3. Add limejuice, fish sauce, sugar and lime leaves and mix well. Use teaspoon to stuff paste inside fish. Smear some paste on skin. Grill or broil, 5 min each side, until just cooked through.
4. Plate fish, garnish and serve with rice.