1 trout, cleaned and descaled (weight about 1.5 lb)
2 tablespoon olive oil, to drizzle
3/4 cup packed fresh cilantro (from 18-20 sprigs)
2-3 fresh mint leaves (optional)
3 garlic cloves
1/2 " shoot of fresh ginger
1-2 Thai green chillies (or any hot chili, adjust to taste)
1/2 teaspoon cumin seeds
5-6 black peppercorns
1 clove
2 tablespoon finely desiccated fresh coconut
1-2 tablespoon fresh lime juice
Few lemon slices to insert while baking (optional)
1-2 tablespoon olive oil (optional, only if needed during blending)
Oil for frying
salt to taste
Note - Make sure that the herbs etc and olive oil are of good quality in this recipe.
The taste and freshness goes a long way in this recipe since they are the main flavors.
Method
Pat the trout dry. Drizzle it with olive oil and sprinkle liberally on both sides as well as the slit inside with salt.Set aside for 10 minutes.
In a blender, place all the ingredients listed and pulse to make a fine paste. Do not use water to thin the paste. If needed, use olive or any neutral oil.
Brush this paste on both sides of the fish, stuff inside the fish. Layer sliced lemon if using.
Let sit for 25-30 minutes, refrigerated.
When ready to cook. Heat up the oven to 400 F. Heat up 2-3 tablespoon oil to smoking high in a cast iron (or any oven safe pan).
Put the marinated fish in the pan and let sear for 2-3 minutes.
Flip and let sear on the other side.
Once the fish has seared, put the pan in the preheated oven and let cook for 8-10 minutes
(this time will be more or less depending on the type of fish and the cut & weight, adjust accordingly)
If you do not have an oven, after searing on both sides, put the heat to low, cover the pan and let finish cooking on its juices for 8-10 minutes
flipping once in between for even cooking.
Once the fish has cooked, squirt some fresh lime juice to taste.Serve with some steamed vegetables of steamed rice.
