Feeds 6



1 sea trout, roughly 1.5-2kg in weight

1 tin coconut milk

100ml water, fish or vegetable stock

1 large bunch fresh coriander, washed

Thai paste

2 star anise

1 inch cinnamon stick

1 teaspoon black peppercorns

thumb of galangal, peeled and roughly sliced

thumb of ginger, peeled and roughly sliced

4 cloves garlic, bashed to remove the skin

3 banana shallots, peeled and roughly chopped

3 sticks lemongrass, outer layer removed and kept aside, the rest roughly chopped

6-8 birds eye chillies, to taste

2 tbsp fish sauce

juice of 2-3 limes

2 tbsp Demerara sugar

Courgette and vermicelli salad

3 small round shallots, finely sliced

1 carrot, peeled and finely shredded

3 courgettes, in ribbons

200g radishes, finely sliced

handful of coriander leaves, shredded

handful of mint leaves, shredded

handful of basil leaves, shredded

small handful of roasted peanuts, roughly crushed

120g vermicelli noodles


2 garlic cloves, finely chopped

1 tablespoon finely chopped ginger

1 bird’s eye chilli, deseeded and finely sliced

1 tablespoon sugar

1½ tablespoon fish sauce

juice of 2 limes

1 tablespoon sesame oil


Thai paste

First of all make the paste. Grind the spices in a spice grinder or pestle and mortar. Put them in a food processor with the rest of the Thai paste ingredients and blitz to a rough paste. Cut the stems from the bunch of coriander, roughly chop and add them to the paste with the tin of coconut milk and half a teaspoon of salt. Blitz again until all the ingredients are combined. At this stage taste the paste, it will taste hotter before baking so if you want to add more chillies do so at this stage, when the paste is baked the chilli heat will reduce dramatically.


Pre-heat the oven to 200°C. Lay out the trout in a deep baking tray large enough to fit it comfortably. Make a few slashes in both sides of the body and cover with the paste, inside and out, so that it is well coated. If you have any lime leaves you could stuff them inside the cavity of the trout at this stage with the lemon grass peel and, if you like, a few slices of lime. Mix the rest of the paste with the water or stock and pour into the bottom of the tray. Now bake for 25-30 minutes or until a thin metal skewer can slide easily all the way into the thickest part of the fish.


For the noodles, follow the packet instructions for rehydrating them, the drain under cold, running water for 30 seconds, drain again and place in a large salad bowl. Bash the garlic, ginger, chilli and sugar together to a paste. Add the fish sauce, limes and sesame oil and pour over the shallots to macerate. Shred the courgettes into noodles and toss all the salad together with the dressing. Serve with the sea trout.