- 1 tablespoon peanut oil
- 1 small onion, diced
- 1/8 teaspoon crushed dried chiles (or more to taste)
- 1 large clove garlic, finely chopped
- 2 ounces (by weight) tamarind purée
- 1 can coconut milk
- 1 tablespoon Thai red curry paste
- 3 1/2 tablespoons fish sauce
- 3 tablespoons tamari
- 1 lime leaf or 1 teaspoon cilantro, finely chopped
- 1 tablespoon brown sugar
- 2 tablespoons fresh lime juice
- 2 teaspoons mint, finely chopped
- 6 medium golden trout, dressed
- Fine dice of bell pepper (assorted colors) for garnish
- Mint or cilantro sprigs for garnish
In a non-reactive saucepan, heat peanut oil over a moderate flame. Add onion, chiles, and garlic. Sauté until golden.
Add remaining ingredients up to and including sugar. Simmer for 30 to 40 minutes, stirring occasionally, until mixture lightly coats a spoon.
Strain through a fine mesh. Stir in lime juice and mint. Season with salt and pepper.
Open trout up so that it lies flat. Season with salt and pepper on both sides. Sear on a well-oiled grill, skin side down, then turn and finish cooking. Cut halves of trout apart into two fillets.
To serve, ladle sauce onto serving plates and arrange trout fillets on top of sauce. Garnish with bell pepper dice and mint or cilantro sprigs.
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