Ingredients

Whole Trout, gutted and scaled if necessary

4 tbsp

Soy Sauce

6 tbsp

Oyster Sauce

2 tbsp

Fish Sauce

2 tsp

Crushed Garlic

2 tsp

Crushed Ginger

Red Chilli, finely chopped

1 tbsp

Caster Sugar

½ tsp

Black Pepper, crushed

1 tbsp

Lime Juice

Fiery, tangy with a hint of sweetness, this is cooked in under 30 minutes!

Method

Dry the trout and cut 3 slashes not quite to the bone through both sides of each fish. Lay in an oven proof dish.
Mix the remaining ingredients thoroughly.
Use the marinade to coat the inside and outside of both fish. Leave in the fridge for 30 minutes. Preheat the oven 180C.
Preheat the grill to high. Place the dish under the grill and grill the fish for 8-10 minutes until blistered and lightly charred.
Baste with some of the marinade pooled in the bottom of the dish and transfer to the oven for 5-8 minutes until just cooked through. Serve immediately with rice and steamed greens.