Thai Ocean Trout

Combine 2 tins 1.6L coconut milk, lemongrass, ginger, lime leaves, green chilies, and fish sauce. Bring to boil. Remove from the heat and let cool.

Cut Trout into 6 pieces pour the marinade over the top. Leave the trout to marinade covered in the fridge over night.

Fry fish for about 4 minutes. Turn the heat back up and leave for 2 to 3 minutes.

Roasted Chili Dressing:

In a wok heat with 2L of peanut oil to 320-360F. Place the chilies into the wok and fry for around 20 seconds. Take out and place on paper towel to dry. Then fry the shallots. 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.

In a small pot placed the sliced garlic pour 200 ml of milk over the top and bring to a boil. Strain off and then run under cold water to rinse excess milk. Then put the garlic into a clean small pot and pour in cold oil to cover an inch above. Place on high heat and bring it to a boil quickly. Turn it to medium heat and let cook until garlic is ready. 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. Lay out on a paper towel.

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.

In a food processor and place in half of the fried ingredients until it is like a powder, then slowly pour in half of the palm sugar water for a minute. Repeat with the remainders. Add the lime juice and fish sauce and reserve.

Avocado, Crab, and Grapefruit Salad:

In 6 separate mixing bowls, evenly divide the red onion, spring onion, chili, crab, avocado, grapefruit, Thai basil, and coriander.

Preparation for Hot and Sour Dressing:

In a small bowl, add all the ingredients and mix well.