Quick & Easy

Hot smoked trout with fresh coconut

These bite-sized morsels of trout and pomelo salad are mouth-watering with hits of flavour from roasted peanut nam jim, fresh ginger, coconut and lime.
hot smoked trout with fresh coconut
24 Item


Peanut nam jim


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

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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