About this recipe:This dish is another Thai-inspired trout dish we used to cook in Austria, when we needed a Thai food fix. It's the kind of dish whose combined sum is way better than the the single components might indicate. Give it a try and you'll see! (You can use any kind of firm white fish instead of trout.)
For the sauce:
Combine fishsauce, palm sugar and lime juice in a small pot. Bring to a boil. Simmer until thickened to a syrupy consistency.
Add the sliced shallots. Bring to another quick boil. Set aside. Adjust seasoning with more lime juice, palm sugar or fish sauce, if needed.
For the trout:
Heat the oil in a large wok or in a frying pan large enough to hold the trout.
Dry the trout well. Cut three slashes in each side of the fish. Put the flour or starch, mixed with the salt, onto a large plate. Dip the fish into this mixture until well coated. Shake off the excess.
Deep fry the coated trout in the hot oil until very crispy, about 5 minutes on each side. Drain and set aside.
Arrange the lettuce leaves and remainder of the listed ingredients prettily on a platter. Arrange the fish and the dipping sauce on the same platter or close by. Share with good friends or family as an appetizer, with cold beer and good conversation.
Instructions to eat:
To eat, rip off a small piece of lettuce - about the size of your palm. Add to it a small piece of the fried fish, a little bit of all the little cut up flavorful herbs and things according to your liking, and drop a small spoonful of sauce on it all. Wrap the parcel up and eat in one bite. Repeat until sated.