This dish is a winner. I smoked the rainbow trout with equal quantities of brown sugar, jasmine rice and black tea. Next time I’ll use jasmine tea.
Tea-smoked rainbow trout
Garden leaves (purple kale, chard, nasturtium, eschallot)
Garden herbs (vietnamese mint, thai basil-mint, coriander).
Dressing from the brilliant Spirit House cookbook.
30 ml fish sauce
4 tsp palm sugar
2 tsp lime juice
2 tsp minced chilli (recipe has 1 tbsp chilli jam)
3 tbsp coconut cream
I had previously tried a slightly different version, riffing off a recipe in the same cookbook with the same dressing.
Tea-smoked rainbow trout with pomelo, green papaya, cherry tomatoes, fried garlic and shallot slices, mint, coriander, toasted coconut, crushed peanut. Sounded like a crazy combination but worked pretty well.
BTW you can find some free Thai recipes from The Spirit House Restaurant here.