4 rainbow trout fillets, about 6 oz/175 g each
4 tbsp chilli oil
Salt and pepper
2 tbsp lemon juice
1 garlic clove, finely chopped
1 tbsp finely grated fresh gingerroot
1 tbsp freshly grated lemongrass
1 tbsp chopped fresh cilantro
Springs of fresh cilantro
Fresh coconut, grated
Freshly boiled rice to serve
Preheat the broiler to medium. Rinse the fish fillets under cold running water, then pat dry wit h paper towels
Brush a shallow, heat proof dish with chili oil, then arrange the fish in it. Season the fish with salt and pepper.
In a separate bowl, mix together the remaining oil, with the lemon juice, garlic, ginger, lemongrass and cilantro. Spread the mixture all over the fish, and then transfer the dish to the broiler. Cook for 5-6 minutes, turning once, or until the fish is cooked through.
Remove the dish from the broiler. Using a spatula, remove the fillets from the dish and arrange on individual serving plates. Pour over the remaining juices from the dish, garnish with cilantro springs and grated coconut, and serve with freshly boiled rice.