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Green Chilli and Mango Trout recipe

Green Chilli and Mango Trout recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Trout

A spicy and fruity fish recipe that is great for whole trout, but can be used on just about any fish. Super easy to do, and almost no washing up!

20 people made this

IngredientsServes: 8

  • 4 whole trout, cleaned
  • 3 fresh green chillies, chopped
  • 4 spring onions, chopped
  • 1 bunch coriander, chopped
  • 1/2 green or red pepper, diced
  • 1 small mango, peeled and diced
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • garlic salt to taste
  • black pepper to taste

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. Preheat a barbecue for medium heat, and place the rack 7cm over the charcoal.
  2. In a medium bowl, mix together the green chillies, spring onions, coriander, pepper, mango, olive oil, lime juice, garlic salt and black pepper; set aside.
  3. Lightly coat four squares of foil with olive oil. Place fish diagonally on the foil, and stuff each with 1/4 of the mango stuffing. If it doesn't all fit inside the fish, then just place the remainder on top of the fish. Fold the corners of the foil over the head and tail of the fish, then fold the remaining corners over the body of the fish.
  4. Cook the parcels on both sides for about 20 minutes total, until the fish has cooked and flakes easily.

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Reviews & ratingsAverage global rating:(20)

Reviews in English (19)

by Amber D.

I didn't realize that this dish called for whole trout or a grill, so I spread the pepper/mango mixture over filets, wrapped them in aluminum foil and broiled them. It turned out well, though the cilantro got really mushy and tasted like canned spinach. Perhaps next time I'll wait until the fish is halfway cooked before putting the pepper/mango mixture on it.-15 Nov 2007

by mighty moose

I have served fresh mango salsa with other fish before - char, salmon - but this is the first time stuffing and baking. Turned out well. Saved some of the fresh salsa to serve on the side just in case. Good stuff. About 3 1/2 stars.-15 Oct 2010

by Dino

Made this with Brook trout I caught in Canada. It was fantastic. My wife said it was the best fish she has ever had. The Jalapeno added just enough heat and the mango did not make it taste too sweet. I served it with garlic cream sauced Fettuccini with fresh spinach. Great combination.-10 Jun 2008

  • 1 small trout (or, snapper, sea bass, sea perch, sea bream, or other white fish cleaned)
  • Dash sea salt or Kosher salt
  • 2 limes
  • For the Sauce:
  • 1/3 cup water
  • 1/2 tablespoon tamarind paste (or substitute 1 tablespoon lime juice Ư/2 teaspoon dark soy sauce)
  • 3 cloves garlic
  • 1 heaping teaspoon brown sugar
  • 1 thumb-size piece galangal (or ginger, peeled and sliced)
  • 1 cup fresh coriander (leaves and stems)
  • 2 tablespoon fish sauce
  • 1/2 red bell pepper (de-seeded and diced)
  • 1 to 2 fresh red chilies (minced, de-seeded if you prefer less heat)
  • Optional: 1 cup vegetable oil (for deep-frying)

The Spruce / Maxwell Cozzi

Pat fish dry. Make 2 to 3 diagonal cuts on the side of the fish (with the blade of the knife on an angle facing the head). The cuts should be several inches apart.

The Spruce / Maxwell Cozzi

Squeeze the juice of 1 to 2 limes over and inside fish. Sprinkle surface with sea salt and set aside while you prepare the sauce.

The Spruce / Maxwell Cozzi

Place water, tamarind (or lime juice + soy sauce), garlic, sugar, galangal (or ginger), coriander, chili, and fish sauce in a food processor. Process well (or chop and mix by hand).

The Spruce / Maxwell Cozzi

Pour the sauce into a saucepan. Add the diced pepper and simmer over medium-low heat for 5 to 8 minutes. Taste test the sauce for salt and sour-sweetness, adding more fish sauce if not salty enough, and more sugar if you find it too sour. Cover and keep warm while you cook the fish.

The Spruce / Maxwell Cozzi

Grill the fish on the barbecue, or deep-fry it in a wok or large frying pan with 1 cup canola or other vegetable oil. Allow to fry about 5 minutes on each side, or until the flesh has browned and flakes easily. Don't flip the fish too early, or the skin will stick to the pan/barbecue. Allow it to cook at least 2 minutes before turning.

The Spruce / Maxwell Cozzi

To serve, plate the fish and pour the sauce over. Garnish with sprigs of fresh coriander and wedges of lime. Serve with plenty of Thai jasmine rice and enjoy with a cold lager or glass of white wine.


Begin by emptying the coconut milk into the pan or wok and stir while you bring it up to the boil, then reduce the heat to medium and cook until the fat separates from the solids.

This will take 20 minutes or so, and you will have about 1 pint (570 ml) left. Now make the curry paste, and all you do is put everything in a food processor or blender and whiz until you have a rather coarse, rough-looking paste and everything is perfectly blended.

Now, over a medium heat, add the curry paste and fish to the pan and, once it has reached simmering point, give it 4 minutes. Finally, add the mango and cook for a further 2 minutes. Serve the curry with the coriander sprinkled over and Thai fragrant rice as an accompaniment. You might like to watch our Cookery School Video showing how to cook long-grain rice, just click on the image to play. To prepare the curry in advance, make everything up, keeping the paste covered in the fridge, then, 10 minutes before you want to serve, bring the coconut milk back up to the boil, then add the paste, fish and mango as above.

Chickpea, tomato and mango salad

Thomasina Miers’ chickpea, tomato and mango salad: ‘Vibrant with a touch of Indian spicing.’ Photograph: Johanna Parkin for the Guardian. Food styling: Maud Eden

Deep-fried chickpeas are crunchy, nutty and moreish. They add body and earthiness to this vibrant salad, which has a touch of Indian spicing and makes full use of the mangos that have just hit our shores. Serves six.

400g tin chickpeas, drained
2 small, ripe Alfonso mangos, peeled and cut into 1cm dice
200g cherry tomatoes, quartered
3 Lebanese cucumbers (or 1 cucumber), peeled, cut in half lengthways, deseeded and cut into 1cm dice
1 small bunch mint, picked and chopped
1 small bunch coriander, picked and roughly chopped
1 small red onion, peeled and sliced into thin rounds
2 red chillies, finely chopped (deseeded, if you prefer less heat)
Juice of 2 lemons
1 tsp sugar
150ml vegetable oil

For the garam masala
1 tbsp cardamom seeds
2 tbsp coriander seeds
2 tbsp cumin seeds
2 small dried red chillies
5cm-long cinnamon stick
2 tsp black peppercorns

Warm a dry frying pan on a medium heat, and gently toast the spices for a few minutes, shaking the pan from time to time. Once fragrant, tip into a mortar or spice grinder, and grind to a uniform powder (sieve out any cardamom husks). Store in a jar.

Put the chickpeas in a sieve, rinse under cold water, then leave to drain while you make the salad. In a bowl, mix the mango, tomatoes, cucumber, mint, coriander, onion and half the chilli. Dress with half the lemon juice, the sugar and the garam masala, then chill.

Dry the chickpeas in kitchen roll (if wet, they’ll spit when fried). Put a wok on a high heat and add the oil. Once smoking hot, stir-fry the chickpeas for seven to eight minutes, until golden and crispy all over – be warned: if you don’t keep stirring, they are prone to popping and leaping out of the pan. Turn off the heat, and use a slotted spoon to transfer the chickpeas to a plate lined with kitchen paper, to drain.

Season the chickpeas with sea salt and toss into the salad. Taste and adjust with more salt, chilli and lemon juice, as required to brighten the flavours. Serve with grilled flatbread and the same coriander chutney as in the previous recipe.

Green mango and dried shrimp salad

This refreshing salad by Luke Nguyen combines salty dried shrimp, sweet smoked trout and slightly tart green mango - a perfect marriage of different flavours and textures. It is best served straight after preparing.


Skill level


  • 1 large or 2 small green mangoes, peeled, finely shredded
  • 3 tbsp dried shrimp, soaked in water for 20 minutes
  • 100 g hot smoked trout, shredded
  • 1 handful mixed mint, Vietnamese mint and Thai basil leaves
  • 2 red Asian shallots, finely sliced
  • 2 tbsp roasted unsalted crushed peanuts
  • 1 bird’s-eye chilli, sliced
  • 1 tsp garlic oil
  • 1 tbsp fish sauce
  • 1 tbsp white sugar
  • 60 ml hot water

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Combine the dressing ingredients in a mixing bowl and stir until the sugar has dissolved.

Place the mango, dried shrimp, trout, mint and shallots in a salad bowl. Add 60ml of the dressing and mix well.

Garnish with the peanuts and chilli, and then drizzle the fried garlic oil on top. Serve the remaining dressing on the side.

Smoked Trout with Poached Eggs and Hollandaise Sauce

Step 1

First make your hollandiase sauce. Very slowly melt the butter in a pot over a low heat. Once fully melted, pour off the golden butter fat into a separate saucepan leaving the milky proteins behind. Keep the melted butter warm while you heat a pot of water until simmering. Place the egg yolks, a pinch of salt, and vinegar in a bowl (large enough to fit over the pot of water) and whisk together until combined. Place on top of the simmering water and continue to whisk until the yolks thicken ( this should take three to five minutes). Take off the heat and add the melted butter, in a slow trickle, while whisking continuously. The sauce will gradually become thick and creamy. Finish with a squeeze of lemon. Cover and keep warm while you poach your eggs.

Step 2

Bring a small saucepan of water to the boil. Reduce the heat and swirl the water with a whisk. Crack one egg into a small bowl and gently slide into the whirlpool of water quickly repeat with the remaining three eggs (at this stage the water should be bubbling very gently). Cook for approximately three minutes.

Step 3

To serve, divide the cold smoked trout between two warm plates of buttered toast. Top each pile of trout with two poached eggs and spoon over the hollandaise sauce. Garnish with some thinly sliced fennel if you wish and season with cracked black pepper.

Chargrilled trout with leek and mango salad

“My first fly-fishing experience was definitely a memorable one, even though I didn’t catch anything. Luckily, I was surrounded by experienced fisherman who allowed me to cook them one of my dishes using their catch. Usually I would use banana leaves to wrap the fish up before chargrilling it, but using local leeks instead worked a treat, adding a nice smoky flavor to the dish. ” Luke Nguyen, Luke Nguyen's United Kingdom



Skill level


  • 2 leeks, green tops discarded
  • 600 g whole rainbow trout
  • sea salt
  • 2 tbsp olive oil
  • ½ tsp roasted crushed peanuts
  • ½ tsp fried shallots, (see Note)
  • ½ tsp fried garlic, (see Note)

Fish sauce vinaigrette

  • 2 tbsp fish sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 red chilli, thinly sliced

Watercress and pomegranate salad

  • 1 semi-ripe mango, peeled and julienned
  • large handful watercress sprigs
  • small handful mint leaves, sliced
  • ½ pomegranate, seeded

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat a barbecue chargrill and let the coals burn down to red amber.

Meanwhile, cook the whole leeks in a large saucepan of lightly salted boiling water for 2 minutes. Drain and refresh in iced water, then drain again and squeeze out as much water as possible. Cut the leeks in half lengthways. Remove 3-4 outer leaves off each leek and place them vertically on a work surface with the edges overlapping. Reserve the remaining leek for the salad.

Pat dry the trout and use a sharp knife to make 3 incisions on both sides. Season the fish generously with salt inside and out, then place horizontally over the leek leaves and wrap the leaves over the fish. The leek leaves protect the fish skin during cooking and imparts a lovely flavor. Brush the outside with oil, then place on the grill and cook for 4-5 minutes on both sides - it doesn’t matter if the leeks burn during cooking.

Meanwhile, to make the dressing, place all the ingredients in a small jar, seal and shake well.

When the fish is nearly done, place the salad ingredients in a mixing bowl. Thinly slice the white inner hearts of the leeks and add to your salad with about 60 ml (¼ cup) of the dressing and toss gently. Place the cooked trout on a serving platter and top with the salad. Sprinkle with toasted peanuts, fried shallots and fried garlic, then drizzle 1 more tablespoon of dressing over the dish and serve immediately.

• Fried garlic and shallots are available from from Asian supermarkets.

Luke Nguyen's United Kingdom starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the Luke Nguyen's United Kingdom website to catch-up on episodes online, scroll through recipes or find out more about the show.

Chilli recipes

View our spectacular collection of chilli recipes, including Paul Ainsworth's chicken chilli pasta, Alfred Prasad's peshwari kebab and Robert Thompson's chilli and chocolate tart.

Chilli is a spice without limits. It begins with variety, of which there are hundreds, from the humble jalapeno to the potent habanera, all with colours and heat levels as diverse as their species. Furthermore, chillis can be bought in a multitude of forms: fresh or dried, ground or in flakes, smoked or pickled.

Common in Asian recipes, you can find fresh chillis in Geoffrey Smeddle's seared mackerel recipe with chilli, spring onion and coriander, and in Marcello Tully's Thai fish cakes recipe. Or, looking towards the Mediterranean, we find the classic spicy tomato arrabiata sauce, served with Paul Ainsworth's Sicilian arancini.

Ground chilli powder is more about adding heat than flavour, which makes it hugely versatile. It's a mainstay in Indian recipes, for example, Alfred Prasad's lentil dahl recipe and Vineet Bhatia's spicy South Indian crab cakes. But you can also add chilli powder or chilli flakes to virtually any dish that would benefit from a kick: sprinkle it on pizzas, add it to sauces, use it in stir fries or add to a chocolate cake.



Clean the fish head and cut into pieces of required size.

Grind the ingredients for the paste and add vinegar.

Heat some oil and add the paste. Saute on low heat for 15 minutes.

Add the rest of the ingredients except the coconut milk and cook for 5 minutes.

Add the fish head and 100 ml of water. Bring to boil.

After the fish heads are cooked, mix in the coconut milk and boil for 5 minutes.

Garnish with curry leaves and serve hot on a bed of rice.

Mango Rice

How to serve Thai Fish Cakes

A simple store bought bottle of Sweet Chilli Sauce serves well as a convenient version of the dipping sauces you get at Thai restaurants.

In terms of what to serve it with, Thai Fish Cakes are typically served as a starter at Thai restaurants.

To make a meal out of it, try these on the side:

Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods

Asian Sesame Dressing for any fresh salad or steamed vegetables

If you try these Fish Cakes, and I really hope you do, all it will take is one bite to be overwhelmed by a sense of familiarity. These really do taste just like what you get at Thai restaurants! – Nagi x