Sweet Chili Trout

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large whole trout or 1 large whole mackerel
  • sweet chili sauce or tomato sauce, to taste (shop bought)
  • fresh herb, to taste
  • water, small amount (enough to cover bottom of 'bag')
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DIRECTIONS

  • At no point in this recipe should you remove the head or tail of the fish.
  • First take a bit of tinfoil about 60cm x the width of the roll.
  • 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.
  • Smother the fish in the sweet chili sauce, making sure to put some in the belly with some herbs (if you want).
  • 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.
  • Put under the grill at around 170oC (centigrade).
  • After 10 mins serve on a plate with a small dollop of sweet chili sauce to dip in and garnish with herbs.
  • Drizzle a small bit of lemon juice over the fish.
  • I hope this makes your mouth water, if you like it please tell me through the feedback and reviews.
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