Tea-smoked trout with green mango, star fruit and nam jin

Smoking fish gives it a wonderful flavour and it's really easy to do. So check out this crunchy Oriental salad from Ian Pengelley - it's packed with aromatic herbs and you'll love it!
By Ian Pengelley
Tea-smoked trout with green mango, star fruit and nam jin
  • Rating:
  • Serves: 2-4
  • Cook Time: 1 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 1 trout, (Ocean) scaled and cleaned
  • 100 g grated coconut
  • 200 g rice, jasmine
  • 120 ml tea, leaves (Lapsang Souchong)

For the Salad

  • 1 star-fruit, thinly sliced into strips
  • 40 g spring onions, thinly sliced
  • 1 green mango, thinly sliced
  • 100 g bean sprouts
  • 25 g Thai basil
  • 1 tbsp pak chi farang, flat leaf corinader
  • 25 g coriander
  • 25 g Vietnamese mint, torn

For the Dressing

  • 4 clove garlic
  • 4 shallots
  • 4 coriander roots
  • 1 bird's eye chillies
  • 4 green chillies, deseeded
  • 1 pieces sea salt
  • 3 tbsp palm sugar
  • 8 limes, juice only
  • 1 tbsp fish sauce


1. Score the fish with a sharp knife. Mix the grated coconut, jasmine rice and tea together. Line a wok with foil, and put the mixture into the foil. Put the fish 'standing up' in a rack in the wok. Put the wok on a high heat. When it smokes, turn down the heat, and cover. Smoke the fish for 30 minutes-1 hour. Leave to cool.2. Peel off large chunks from the trout. Heat the vegetable oil in a medium pan and deep-fry the fish until crispy. Put the chunks in a bowl and add the star fruit, spring onions, mango, beansprouts and herbs.3. To make the dressing, smash the garlic, shallots, coriander roots and chillies, to a pulp using a mortar and pestle. Add the salt, palm sugar, limejuice, and fish sauce. Add the dressing to the salad and serve.

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