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Rainbow trout fillets with a hot Vietnamese relish


  • Combine 2 seeded & finely sliced chillies with 1 tbsp fish sauce, the juice of 1½-2 limes and the oil. 
  • Place the trout on a plate in one layer and pour the marinade over the top. Toss well and then cook in a hot pan, skin side down first, pressing down the fish (to crisp the skin) as you do so. 
  • To make the relish, finely chop the remaining chillies with the garlic. Then pound with ½ peeled, deseeded & finely chopped lime, the juice of ½ lime, the sugar and 1½ tbsp fish sauce. Taste for seasoning and mix with the coriander. 
  • To serve, place the fish on individual plates with cooking juices spooned over the top and a sprinkling of relish.


  • 4 small red chillies
  • 2½ tbsp Asian fish sauce
  • 3 limes
  • 3-4 tbsp vegetable oil
  • 4 Rainbow trout fillets, skin on
  • 2 garlic cloves, finely chopped
  • 1 tbsp caster sugar
  • 1 heaped tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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