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Citrus-cured Trout with Dressed Herbs and Caviar

Citrus-cured Trout with Dressed Herbs and Caviar

Brought to you by: OcadoLife
    5 serving

Prep time:

Cook time:

Serves: 5

Chef John Chantarasak draws on his dual British-Thai heritage for his mouth-watering food, and his Citrus-cured Trout with Dressed Herbs and Caviar is a Thai-style take on a refreshing fish starter that combines sour, sweet, salty and spicy flavours. Trout caviar adds a rich, luxurious touch to the dish that’ll wow guests.
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  • 2 trout fillets
  • 1 pinch of sea salt flakes, to sprinkle
  • 1 tbsp palm sugar
  • 3 tbsp fish sauce (gluten free if required)
  • 6 tbsp lime juice (approx. 3 limes)
  • ½ tsp chilli flakes
  • ½ tsp kashmiri chilli powder
  • 3 tbsp coriander leaves
  • 2 tbsp mint leaves
  • 2 salad onions, thinly sliced
  • 2 stalks of lemongrass, thinly sliced
  • 3 tsp trout caviar


Step 1

Preheat the oven to 220°C/200°C fan/gas 7. Using a sharp knife, peel back the skin from the trout fillets in a single piece. Line a baking tray with baking paper, lay the trout skin on top and sprinkle with sea salt. Top with another sheet of baking paper and bake for 10-15 mins, until crispy. Set aside to cool completely, then break into shards.

Step 2

Meanwhile, slice the trout fillets lengthways into long, thin slices about ½cm thick and arrange on a serving platter in a single layer.

Step 3

In a bowl, make a dressing by mixing together the palm sugar, fish sauce, lime juice, chilli flakes and chilli powder.

Step 4

In a separate bowl, combine the herbs, salad onions and lemongrass. Add 3 tbsp of the dressing and gently toss to coat.

Step 5

Sprinkle the trout with flaky sea salt, then spoon over the remaining dressing. Top with the herby salad onion and lemongrass mixture, trout caviar and crispy skin, and serve.

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