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, chopped
For 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 neededlemon balm leaves for garnishDIRECTIONS:1. For the dipping sauce: Puree all dipping sauce ingredients (fish sauce, sugar, water, lime juice, ginger, cilantro, garlic, Thai bird chiles); reserve.
2. For the trout preparation: Thoroughly mix yogurt, ginger, turmeric, sugar, rice vinegar, lime zest and salt. Toss trout strips with mixture. Marinate 30 minutes.
3. Per order: Grill 2 pieces of trout flesh-side down 1 minute; turn. Grill until just firm, about 30 seconds.
4. To assemble: Make 2 nests of 3 pieces lettuce each. Put 1 Tbsp. rice into each nest. Drizzle each with 1 tsp. dipping sauce. Add 1 piece trout to each, cut to fit. Drizzle each with 1 tsp. dipping sauce, then garnish with torn lemon balm leaves. Serve 3 Tbsps. dipping sauce on the side. SERVINGS:12 servings From:alley Sisson, R.D., L.D., Kansas State University, Manhattan, KS PHOTO CREDIT:Photo Credit: CLEAR SPRINGS
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