Cuisine Fiend

thai flavoured grilled trout


grilled trout

Fish is murdered if overcooked, especially if it had been frozen. Flesh should still be ever so slightly translucent and slimy – or let’s call it nicer: flaky. Never stringy and dry. If you grill or bake fish and are uncertain if it’s there yet after the required time, leave it in the turned off grill or oven for couple of minutes – it’ll continue cooking.

grilled whole trout

I'm personally not that keen on trout - the bones, the bones! But it's easy - pretty resilient to overcooking and does not taste that dry even if you didn't hear the timer. It benefits from strong flavours so with trout actually more is more. Serve a whole small fish per person, head on and all - and expect a mess.

thai flavoured grilled trout


  • one whole fresh trout per person, gutted and cleaned
  • a bunch of coriander
  • a red Thai chilli
  • two cloves of garlic
  • a chunk of ginger
  • 1 tbsp. vegetable oil
  • 1 tsp mirin rice wine
  • 1 tsp oyster sauce
  • a little butter to baste the fish
  • juice of half a lemon


Put all the marinade ingredients (all except the butter and the lemon) into a blender and whizz into a paste, or chop everything finely and mix with the liquid ingredients. Rinse the fish and pat dry well. Make a couple of incisions on each side of the fish, then rub the marinade well over it, making sure it gets into the scores in the flesh. Leave to marinate in the fridge for at least 30 minutes.

Preheat the grill to medium and place the fish on the rack, scraping the marinade off the skin and into the cavity so it doesn’t get burnt. Cook 5 minutes on each side, basting with a little butter halfway through. Let it rest for a minute and serve, drizzled with lemon juice.

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