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Ingredients

• 4 to 5 small Thai chiles, minced
• 1 teaspoon [5 mL] garlic, minced
• 1 tablespoon [15 mL] shallots, minced
• 1 tablespoon [15 mL] galangal, minced
• 1 tablespoon [15 mL] cilantro stems, minced
• 2 tablespoons [30 mL] rice vinegar
• 1 tablespoon [15 mL] fish sauce
• 1 tablespoon [15 mL] sugar
• 2 tablespoons [30 mL] butter, for pan-frying
• 1 medium smoked trout, boned
• 2 green mangoes, peeled, pitted, julienne
• 1 large carrot, peeled, julienne
• ⅓ cup [80 mL] red onion, thinly sliced
• ¼ cup [60 mL] loosely packed cilantro leaves
• ¼ cup [60 mL] loosely packed mint leaves
• Butter lettuce leaves, for plate liners
• Minced scallion, for garnish

Description

Chow