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Ingredients

• 1 trout, (Ocean) scaled and cleaned
• 100 g grated coconut
• 200 g rice, jasmine
• 120 ml tea, leaves (Lapsang Souchong)

• 1 star-fruit, thinly sliced into strips
• 40 g spring onions, thinly sliced
• 1 green mango, thinly sliced
• 100 g bean sprouts
• 25 g Thai basil
• 1 tbsp pak chi farang, flat leaf corinader
• 25 g coriander
• 25 g Vietnamese mint, torn

• 4 clove garlic
• 4 shallots
• 4 coriander roots
• 1 bird's eye chillies
• 4 green chillies, deseeded
• 1 pieces sea salt
• 3 tbsp palm sugar
• 8 limes, juice only
• 1 tbsp fish sauce

Description

Smoking Fish Gives It A Wonderful Flavour And It's Really Easy To Do. So Check Out This Crunchy Oriental Salad From Ian Pengelley - It's Packed With Aromatic Herbs And You'll Love It!

UK TV