Thai marinated sea trout

Sea trout has a superb texture and a flavor like that of wild salmon. It's best served with strong but complementary flavors such as chilies and lime that cut the richness of the flesh.

Place the sea trout cutlets in a shallow dish. Using a pestle, pound the garlic and chili in a large mortar to break it up roughly. Add 30ml/2 tbsp of the Thai basil with the sugar and continue to pound to a rough paste. Grate the rind from 1 lime and squeeze it. Mix the rind and juice to the chili paste, with the coconut milk. Pour the mixture over the cutlets, cover and chill the mixture for about 1 hour. Cut the remaining limes into wedges.

Remove the fish from the refrigerator so that it can return to room temperature. Prepare the barbecue. Once the flames have died down, position a lightly oiled grill rack over the coals to heat. When the coals are cool to medium-hot, or with a thick to moderate coating of ash, remove the cutlets from the marinade. Place them in an oiled hinged wire fish basket or directly on the grill rack. Cook the fish for 4 minutes on each side, trying not to move them. They may stick to the grill rack if not seared first.

Strain the remaining marinade into a pan, reserving the contents of the sieve. Bring the marinade to the boil, simmer gently for 5 minutes, then stir in the contents of the sieve and continue to simmer for 1 minute more. Add the Thai fish sauce and the remaining Thai basil. Lift each fish cutlet on to a plate, pour over the sauce and serve with the lime wedges.

Serves 6
6 sea trout cutlets, about 115g/4oz each, or wild or farmed salmon
2 garlic cloves, chopped
1 fresh long red chili, seeded and chopped
45ml/3 tbsp chopped Thai basil
15ml/1 tbsp palm sugar or granulated sugar
3 limes
400ml/14fl oz/1 2/3 cups coconut milk
15ml/1 tbsp Thai fish sauce