Ingredients

IngredientsCOCONUT GRILLED OCEAN TROUT:

• 800 ml coconut milk
• 2 stalks lemongrass, roughly chopped
• 1 (5-cm) piece ginger, roughly chopped
• 10 kaffir lime leaves
• 3 large greens chilies

• 100 ml fish sauce
• 1 side ocean trout (1.5kg) w/ skin off
• Salt
• Oil, for greasing and frying

ROASTED CHILE DRESSING:

• Peanut oil, for frying
• 150 grams large dried chilies
• 12 shallots, thinly sliced
• Salt
• Confectioners' sugar, for dusting
• 12 cloves garlic, thinly sliced

• 200 ml milk
• 2 liters peanut oil
• 450 grams palm sugar
• 300 ml water
• 200 ml lime juice
• 300 ml fish sauce

AVOCADO, CRAB, AND POMELO SALAD:

• 1 red onion, finely sliced
• 1 bunch spring onions, finely sliced on 45 degree angle
• 2 large red chilies, deseeded and finely julienne
• 250 grams blue swimmer crab

• 1 avocado, de-skinned and cut into small cubes
• 150 grams pomelo, segmented
• 1/2 bunch fresh Thai basil
• 1/2 bunch fresh coriander

HOT AND SOUR DRESSING:

• 200 ml lime juice
• 150 ml fish sauce

• 5 birds eye chilies, finely sliced

Description

Cooking Channel Serves Up This Coconut Grilled Ocean Trout, Avocado, Crab, And Pomelo Salad With Roasted Chile Dressing Recipe Recipe Plus Many Other Recipes At CookingChannelTV.com.

View Full Recipe