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1
In a medium pot over medium-high heat combined 2 tins (800 ml) of coconut milk, lemongrass, ginger, lime leaves, green chilies, and the fish sauce.
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2
Bring the mixture to a boil.
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3
Once boiled, remove from the heat and let cool.
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4
Cut Trout into 6 even pieces and place them into a deep tray and pour the chilled coconut marinade over the top.
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5
Leave the trout to marinade covered in the fridge over night.
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6
The next day, place seasoned trout with salt and oil the pans.
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7
Place the trout in and leave for a minute.
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8
In 2 large cast iron pans or regular non-stick pans over low-medium heat fry fish for about 4 minutes.
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9
Turn the heat back up and leave for 2 to 3 minutes.
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10
Take the trout out of the pan and let rest for a minute.
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11
In a wok on medium heat with 2 liters of peanut oil and bring up to between 160 degrees-180 degrees C. Place the chilies into the wok and fry for around 20 seconds.
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12
Take out and place on paper towel to dry.
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13
Then fry the shallots.
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14
Once the shallots come out and are placed onto a paper towel, use a fork to fluff it up and then season with salt and give a light dusting of icing sugar to enhance and balance the flavor.
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15
In a small pot placed the sliced garlic pour 200 ml of milk over the top and bring to a boil.
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16
Strain off and then run under cold water to rinse excess milk.
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17
Then put the garlic into a clean small pot and pour in cold oil to cover an inch above.
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18
Place on high heat and bring it to a boil quickly.
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19
Turn it to medium heat and let cook until garlic is ready.
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20
Once it starts to turn a light golden, stand by it and have a strainer and a container ready that is not going to melt when you strain off the hot oil.
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21
Lay out on a paper towel.
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22
In a medium sauce pan bring the palm sugar and water to a boil and let cool for 20 minutes before you make the dressing.
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23
In a food processor and place in half of the fried ingredients and blitz until it is like a powder, then slowly pour in half of the palm sugar water and blitz for a minute.
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24
In a large mixing bowl pour mixture and repeat with the remainders.
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25
Add the lime juice and fish sauce and reserve on the side until needed.
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26
In 6 separate mixing bowls, evenly divide the red onion, spring onion, chili, crab, avocado, pomelo, Thai basil, and coriander.
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27
Reserve on the side.
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28
In a small bowl, add all the ingredients and mix well.
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29
Reserve on the side.
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30
Serve the trout alongside the salad and dressing of choice.
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31
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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32
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
