Deep-fried Trout Dumplings

Fragrant lime leaves and a chilli dipping sauce add flavour to Ross Burden's tasty Thai-style fish dumplings
By Ross Burden
Deep-fried Trout Dumplings
  • Rating:
  • Serves: Makes around 8 dumplings
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 2 coriander roots, scraped
  • 2 clove garlic, peeled
  • 1 cm ginger, scraped
  • pinch of sugar
  • pinch of ground white pepper
  • 200 g fresh trout fillets, skinned and minced
  • 3 lime leaves, finely shredded
  • 2 steamed salted ducks' eggs or hard-boiled eggs, quartered
  • vegetable oil, for deep-frying

For the dipping sauce:

  • fish sauce
  • chillies, chopped


1. Pound together the coriander roots, garlic, ginger, sugar and pepper in a pestle and mortar forming a smooth paste.

2. Mix together the coriander root paste and minced trout in a bowl. Mix in the shredded lime leaves.

3. Shape the trout paste around the quartered eggs.

4. Heat the oil for deep-frying in a wok or deep fat-fryer. Fry the trout dumplings until golden-brown on all sides. Remove with a slotted spoon and drain on kitchen paper.

5. Mix together the nam pla and chilli and serve as a dipping sauce with the freshly fried fish dumplings.

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