Name: Trout roasted with amchur and green mango salad
Cook time: 70 min
Total time: 70 min
Yield: 2
Ingredients: 1 tablespoon amchur powder; 2 tablespoon coconut cream; 500 gram whole rainbow trout; 2.5 centimetre piece fresh ginger (15g), sliced thinly; Chilli dressing; 1 fresh small red thai chilli, cut into matchsticks; 2 teaspoon grated palm sugar; 1/4 cup (60ml) lime juice; 2 tablespoon fish sauce; 2 tablespoon peanut oil; 1/4 teaspoon sesame oil; 2 clove garlic, crushed; Green mango salad; 1 green onion; 2 small green mangoes (260g), cut into matchsticks; 1/4 cup (35g) coarsely chopped roasted peanuts; 1/4 cup loosely packed fresh coriander leaves

Ingredients

1 tablespoon amchur powder

2 tablespoon coconut cream

500 gram whole rainbow trout

2.5 centimetre piece fresh ginger (15g), sliced thinly

Chilli dressing

1 fresh small red thai chilli, cut into matchsticks

2 teaspoon grated palm sugar

1/4 cup (60ml) lime juice

2 tablespoon fish sauce

2 tablespoon peanut oil

1/4 teaspoon sesame oil

2 clove garlic, crushed

Green mango salad

1 green onion

2 small green mangoes (260g), cut into matchsticks

1/4 cup (35g) coarsely chopped roasted peanuts

1/4 cup loosely packed fresh coriander leaves

Method

1.Combine amchur and coconut cream in small bowl. Score fish three times both sides through thickest part of flesh; place fish in large shallow dish. Rub amchur mixture all over fish and inside cavity; place ginger in cavity. Cover; refrigerate 1 hour.

2.Heat covered barbecue. Transfer fish to oiled fish grill; cook, covered, using direct heat, following manufacturer’s instructions, turning once, about 30 minutes or until cooked.

3.Meanwhile, make chilli dressing. Place ingredients in screw-top jar; shake well.

4.Make green mango salad. Finely chop white section of onion; thinly slice green section. Place onion and dressing in medium bowl with remaining ingredients; toss gently to combine.

5.Serve fish with green mango salad.