• 4 rainbow trout fillets, about 6 oz each
• 4 tbsp of chilli oil
• Salt and pepper
• 2 tbsp of lemon juice
• 1 garlic clove – finely chopped
• 1 tbsp finely chopped grated fresh root ginger
• 1 tbsp freshly grated lemon grass
• 1 tbsp chopped fresh coriander
Garnish – sprigs of fresh coriander, grated coconut, freshly boiled rice. [/wpcol_1third_end]
Preheat the grill to medium. Rinse the trout fillets under cold running water, and then pat dry with kitchen paper.
Brush a shallow, heat proof dish with chilli oil, and then arrange the fish in it. Season the rainbow trout with salt and pepper.
In a separate bowl, mix together the remaining oil with the lemon juice, garlic, ginger, lemon grass and coriander. Spread the mixture all over the fish, and then transfer the dish to the grill. Cook for 5-6 minutes, turning once, or until the fish is cooked through.
Remove the dish from the grill. Using a fish slice, remove the fillets from the dish and arrange on individual serving plates. Pour over the remaining juices from the dish, garnish with coriander sprigs and grated coconut and serve with freshly boiled rice.