Barbecued Trout
Barbecued (grilled) Trout is a popular, high-quality dish in Nepal, featuring fresh Himalayan Rainbow Trout often seasoned with local spices like cumin, black pepper, ginger, and garlic. It is commonly found in Kathmandu Valley and riverside spots, particularly in Kaski, Nuwakot, and Sindhupalchok.
> 60min
Normal
Mildly Spicy
Ingredients
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Directions
Chop the onions, the small green chilies, the tomatoes, the bay leaves and the coriander leaves.
Clean the fish. Cut off the head and tail (optional).
Make an incision in the fish‘s belly and clean it.
In a bowl, combine the ginger, the garlic cloves, the turmeric powder, the sunflower oil, the black pepper, the small green chilies, and the salt. Marinate the fish in this mixture for 2 hours.
Retrieve the garlic and the ginger and insert them into the trout’s belly along with the bay leaves, the onions, and the tomatoes.
Place the trout on the grill and set them on the barbecue coals. Cook them for 7 to 8 minutes on each side (the flesh will remain moist).
Ready! Garnish them with coriander leaves. Can be eaten with a salad, vegetables, pickles, chutneys and/or rice. Have a hot or cold drink or a local alcohol. Enjoy!
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