Whole King Trout Grilled in Banana Leaves By Chef Nina Timm

Ingredients

  • 1 x 2.5 kg King Trout (or whole Norwegian salmon)
  • 1 whole globe garlic – peeled and very finely chopped
  • a small bunch spring onions – finely chopped
  • 1 x 10 cm fresh ginger – finely grated a small handful chilies – use your own discrepancy
  • zest and juice of 3 – 4 limes
  • 80 ml fish sauce or 30 ml salt
  • about 4 clean banana leaves
  • raffia to tie the banana leaves

 

Method

  1. Use a pestle and mortar and crush all the ingredients together for the wet rub; garlic, ginger, spring onions, chilies, limes and fish sauce.
  2. Pat the trout dry with kitchen towels. Also clean the inside of the fish to remove all bloody residue.
  3. Use the wet rub and rub it all over the fish, inside and outside.
  4. Lay the banana leaves on the work surface. I found that my fish was very big, so I had to overlap more than one leave.
  5. Wrap the fish, make sure there are no big gaps (little ones will be ok) and tie with raffia.
  6. Heat some briquettes in the Weber and place the coals on either side of the Weber, so that the fish cooks on indirect heat.
  7. Place the banana wrapped fish on the grid and close the lid.
  8. My fish was big, so it took about 1h 10 min.
  9. The fish must be firm to the touch when the press it.

 

Side Dishes To serve

Jasmin Coconut Rice

Ingredients

  • 500 ml/ 2 cups jasmine rice
  • 1 x 400 ml coconut milk
  • 375 ml/ 1½ cups water
  • 5 ml/ 1 t salt 5 ml/ 1 t sugar
  • Zest of 1 lime
  • Chopped coriander

Method

  1. Place the rice in a colander and rinse under running water until the water runs clear.
  2. Drain the rice, place in a pot and add the water, coconut milk, sugar and salt.
  3. Bring the rice to the boil, turn the heat to low and cook with lid on For about 20 minutes. The rice must be soft, but not mushy.
  4.  Remove the lid and cook for another 5 minutes.
  5. Just before serving, add the coriander and lime zest.
  6. Wrap in little pieces of banana leaves and serve with the trout.

 

Pineapple Salad

Ingredients

  • 1 large pineapple – halved and flesh removed
  • chopped coriander
  • 1 – 2 chopped chili
  • 5 – 10 ml sugar – depending how sweet the pineapple is

 

Method

  1. Cut the pineapple into small cubes and mix with other ingredients.
  2. Scoop back into the pineapple halves just before serving.

 

Serve the trout in small wraps with fresh avocado, pineapple salad and the cooked coconut rice.

 

Cook’s Notes:

Perfectly paired with ice cold Fairview Darling Sauvignon Blanc. The wine is intensely aromatic with granadilla and pineapple aromas on the nose combined with a mouth-watering zestiness that lingers on the finish.