From: Christine Williamson of Lake Jindabyne Fishing Adventures
Cooking Time  5-10 minutes pan fried
Preparation Time approximately 30 minutes


4 x Trout fillets
1 Tablespoon Olive oil
1-2 Spring Onions
1-2 cloves of Garlic
1/2 - 1 teaspoon of Chilli (powder or paste)
1 Tablespoon Thai Fish Sauce
2 Teaspoons Brown Sugar
1/2 cup Chicken Stock
1 Tablespoon Lime Juice
2 Teaspoons Cornflour
A little water to thicken the cornflour


Prepare sauce before you start cooking your trout.
Dice the spring onions, garlic and chilli and place into bowls. Heat oil in pan and gently fry the fillets of trout. 
This should only take a few minutes either side. Remove fillets from the pan and keep warm.
Put the spring onions, garlic and chilli (to taste), fish sauce, brown sugar, chicken stock and lime juice in a blender and mix together (or by hand if you don't have a blender). 
When this is mixed add to the fry pan and bring to the boil. Reduce heat to simmer. Mix the cornflour and a little bit of water together and add sauce to thicken. 
Place the fillets you have kept warm on heated plates and pour the sauce over it.