Recipe courtesy of Gingerboy

Coconut Grilled Ocean Trout, Avocado, Crab, and Pomelo Salad with Roasted Chile Dressing

  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 45 min
  • Inactive: 20 min
  • Cook: 30 min
  • Yield: 1 serving
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Coconut Grilled Ocean Trout:

800 ml coconut milk

2 stalks lemongrass, roughly chopped

1 (5-cm) piece ginger, roughly chopped

10 kaffir lime leaves

3 large greens chilies

100 ml fish sauce

1 side ocean trout (1.5kg) w/ skin off


Oil, for greasing and frying

Roasted Chile Dressing:

Peanut oil, for frying

150 grams large dried chilies

12 shallots, thinly sliced


Confectioners' sugar, for dusting

12 cloves garlic, thinly sliced

200 ml milk

2 liters peanut oil

450 grams palm sugar

300 ml water

200 ml lime juice

300 ml fish sauce

Avocado, Crab, and Pomelo Salad:

1 red onion, finely sliced

1 bunch spring onions, finely sliced on 45 degree angle

2 large red chilies, deseeded and finely julienne

250 grams blue swimmer crab

1 avocado, de-skinned and cut into small cubes

150 grams pomelo, segmented

1/2 bunch fresh Thai basil

1/2 bunch fresh coriander

Hot and Sour Dressing:

200 ml lime juice

150 ml fish sauce

5 birds eye chilies, finely sliced


  1. In a medium pot over medium-high heat combined 2 tins (800 ml) of coconut milk, lemongrass, ginger, lime leaves, green chilies, and the fish sauce. Bring the mixture to a boil. Once boiled, remove from the heat and let cool.
  2. Cut Trout into 6 even pieces and place them into a deep tray and pour the chilled coconut marinade over the top. Leave the trout to marinade covered in the fridge over night.
  3. The next day, place seasoned trout with salt and oil the pans. Place the trout in and leave for a minute.
  4. In 2 large cast iron pans or regular non-stick pans over low-medium heat fry fish for about 4 minutes. Turn the heat back up and leave for 2 to 3 minutes. Take the trout out of the pan and let rest for a minute.

Roasted Chili Dressing:

  1. In a wok on medium heat with 2 liters of peanut oil and bring up to between 160 degrees-180 degrees C. Place the chilies into the wok and fry for around 20 seconds. Take out and place on paper towel to dry. Then fry the shallots. Once the shallots come out and are placed onto a paper towel, use a fork to fluff it up and then season with salt and give a light dusting of icing sugar to enhance and balance the flavor.
  2. In a small pot placed the sliced garlic pour 200 ml of milk over the top and bring to a boil. Strain off and then run under cold water to rinse excess milk. Then put the garlic into a clean small pot and pour in cold oil to cover an inch above. Place on high heat and bring it to a boil quickly. Turn it to medium heat and let cook until garlic is ready. Once it starts to turn a light golden, stand by it and have a strainer and a container ready that is not going to melt when you strain off the hot oil. Lay out on a paper towel.
  3. In a medium sauce pan bring the palm sugar and water to a boil and let cool for 20 minutes before you make the dressing.
  4. In a food processor and place in half of the fried ingredients and blitz until it is like a powder, then slowly pour in half of the palm sugar water and blitz for a minute. In a large mixing bowl pour mixture and repeat with the remainders. Add the lime juice and fish sauce and reserve on the side until needed.

Avocado, Crab, and Pomelo Salad:

  1. In 6 separate mixing bowls, evenly divide the red onion, spring onion, chili, crab, avocado, pomelo, Thai basil, and coriander. Reserve on the side.

Preparation for Hot and Sour Dressing:

  1. In a small bowl, add all the ingredients and mix well. Reserve on the side.
  2. Serve the trout alongside the salad and dressing of choice.