INGREDIENTS:For the dipping sauce: 1 ½ cupsfish sauce 1 cupsugar 1 cupwater 3/4 cupfresh lime juice 2/3 cupginger, chopped 1/3 cupfresh cilantro 4 clovesgarlic, chopped 6Thai bird chiles, choppedFor the trout: ¼ cup plain yogurt ¼ cupginger, finely chopped 1 Tbsp. + 1 tsp. ground turmeric 1 Tbsp. + 1 tsp. sugar 1 Tbsp. + 1 tsp. rice vinegar 1 Tbsp.finely chopped lime zest 2 tsps.coarse salt 24 oz.rainbow trout fillets (6fillets), each cut length-wise into 4 strips 24 leaveslettuce, torn as ...

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