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Barbecued trout in newspaper
main courses | serves 4
1. Preheat the barbecue so it’s hot, or until the coals turn white. Rinse the fish under cold water and pat dry with paper towel.
2. Twist the stalks off from the bunch of coriander and keep the leaves for the garnish. Put the lemongrass, kaffir lime leaves, garlic, ginger and coriander stalks in a large mortar with the chilli, if using, and use a pestle to bash them a bit to release the flavours.
3. For each trout, take a large double sheet of newspaper, line with baking paper, if using, and place a line of lime slices in the middle. Lay the fish on top and stuff the cavity with half the herby mixture, season with salt and drizzle with oil. Top with some lime slices and drizzle with more oil and salt.
4. Wrap up in newspaper and tie with string. Dunk both parcels in a bucket of water and leave to soak for no more than 5 minutes.
5. Barbecue the fish parcels, uncovered, for 30 minutes or until the flesh is firm. The newspaper will be black, but don’t worry – the important thing is that the fish will be cooked to perfection.
6. Remove the fish from the paper, drizzle with any juices, top with coriander leaves and serve with lime wedges.
Per serving 408 cals, 18.8g fat (4.7g saturated), 53.5g protein, 5.4g carbs, 1g sugars
Recipe Cara Hobday
Photo Sam Stowell
from Issue 20
ingredients• 2 trout, gutted
• A bunch of coriander
• 2 lemongrass stalks, tough outer leaves removed, trimmed
• 6 kaffir lime leaves – fresh, frozen or dried
• 4 garlic cloves
• A thumb-sized piece of ginger, sliced
• 1 red chilli (optional), sliced
• 4 limes, sliced, plus wedges to serve
• Olive oil
You will also need:
• Baking paper (optional)
• Unwaxed kitchen string