Quick & Easy

Hot-smoked trout with fresh coconut

Enjoy hot-smoked trout with fresh coconut, drizzled with a nutty peanut nam jim. Authentically Thai and so delicious - perfect for the festive season!


Peanut nam jim


1.Make peanut nam jim: Lightly grease an oven tray; sprinkle with peanuts. Place sugar and 2 teaspoons of the fish sauce in a small saucepan; cook for 2 minutes or until lightly caramelised. Pour over peanuts; cool until set, then break into pieces. Using a mortar and pestle (or blender or food processor), pound pieces into a fine powder. Place in a small bowl; stir in remaining ingredients.
2.Break pomelo segments into small pieces; place in a large bowl. Add trout, coconut and three-quarters of the combined herbs.
3.Place betel leaves on a serving platter; top with trout mixture. Drizzle with peanut nam jim, sprinkle with remaining herbs, peanuts and salmon roe.

Pomelos are similar to grapefruit, although sweeter, more conical in shape and slightly larger (about the size of a small coconut). To segment the pomelo, use a small sharp knife to cut the top and bottom from the fruit. Cut off the rind with the white pith, following the curve of the fruit. Holding the fruit, cut down both sides of the white membrane to release each segment. Fresh coconuts are available in the fresh produce section of most supermarkets. To open a fresh coconut, pierce one of the eyes; drain the liquid and reserve for the peanut nam jim. Roast coconut briefly in a very hot oven until cracks appear in the shell. Cool, then break the coconut apart. Use a metal spoon to remove the flesh.


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