This actually worked better than I would have expected. The fish stayed very moist, and the mixture of herbs was quite nice. If I made it again, I'd go lighter on the garlic, but otherwise I thought it was delicious.
The recipe may be found HERE.
I had no intention of buying rainbow trout, but it was on sale and looked very fresh. As the fish was Canadian, I guess I should tag the post with Canadian cookery, though the recipe itself is (alleged to be) Thai (as explained by the British).
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