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Filled Trout with Thai-Sauce

Cut trouts 4 times evently on both sides, about 1/2 cm deep. Dab trouts dry inside and outside and rub with salt and pepper. Infuse tea with hot water for 5 minutes. Strain. Mix tea leaves with ginger, scallions, cilantro and chilis and stuff trouts. Heat oil in a sufficiently large pan and fry trouts for 8-10 minutes until brown, crispy and done. Flip repeatedly.

For the Thai-Sauce heat oil and sauté minced garlic and chilis for 30 seconds, add the soaked tea leaves, honey, 1/4 cup rice vinegar and fish sauce, bring to a boil and serve with trouts. Sauce can be stored in fridge up to 1 week.

For 4 servings you need:

  • For the trout:
  • 2 (each 500 g), ready-to-cook trouts
  • Salt, pepper
  • 1 tbsp Lung Ching
  • 3 tbsp minced ginger
  • 3 scallions, cut finely
  • 3 sprigs cilantro
  • 1 red chili, minced
  • 2 tbsp oil
  • For the Thai-Sauce:
  • 1 tsp oil
  • 1 minced chili
  • 2 minced cloves garlic
  • 1/2 cup soaked tea leaves (Gunpowder)
  • 1 tbsp honey
  • 1/4 cup rice vinegar
  • 1 tbsp fish sauce