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Wednesday Wind-down: Thai baked trout

Here’s a simple recipe for trout that doesn’t require much fussing or measuring. Trout’s reasonably cheap too, and often on special at Superquinn. This serves two, alter as required.


  • 2 trout fillets
  • 1 lemongrass stalk, finely chopped*
  • A knob of ginger, finely chopped
  • 1 red chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon fish sauce
  • Juice of 2 limes
  • 1 teaspoon sugar
  • A handful of fresh coriander, chopped


  • Preheat the oven to 200C
  • Place the trout fillets on foil, skin side down
  • Mix together all the ingredients except the fish and spoon half the mixture over the fillets
  • Seal the foil package and bake in an oven for about 13 minutes
  • Serve with the rest of the sauce, boiled rice mixed with some fresh coriander and a little soy sauce and, if you wish, stir-fried vegetables. I used up some broccoli, shallots, and red pepper, cooked in a wok with a little sesame oil, a tablespoon of fish sauce, and some ginger.

*An expert kitchen tip: lemongrass will keep in the freezer for six months without losing its flavour.

One Comment

  1. feeling uninspired as is often the case on a wed pm I’ve just tried this with salmon….was absolutely yumtastic!!!served with steamed veg and sweet potato wedges….chopping board to mouth is less then 45 mins!!thanks peter 🙂