Sweet Chili Trout

1. 1

   At no point in this recipe should you remove the head or tail of the fish.

2. 2

   First take a bit of tinfoil about 60cm x the width of the roll.

3. 3

   Take your fish, making sure it has been gutted (your fish monger will do this for you) and cut 3 diagonal lines either side of the fish about 1cm deep into the skin of the fish and stuff your herbs inches Repeat this on the otherside.

4. 4

   Smother the fish in the sweet chili sauce, making sure to put some in the belly with some herbs (if you want).

5. 5

   Now lay the fish in the middle of the tinfoil and wrap the tin foil almost like a bag, when this is done you can put in the water, effectively steaming the fish.

6. 6

   Put under the grill at around 170oC (centigrade).

7. 7

   After 10 mins serve on a plate with a small dollop of sweet chili sauce to dip in and garnish with herbs.

8. 8

   Drizzle a small bit of lemon juice over the fish.

9. 9

   I hope this makes your mouth water, if you like it please tell me through the feedback and reviews.

No additional tips available.