THAI TEQUILA TROUT

INGREDIENTS (Serves 4)

4 whole rainbow trout, gutted and cleaned 250ml soda water Sea salt and freshly ground black pepper For the marinade: 4tbsp tequila Finely grated zest and juice of 1 lime 3 garlic cloves, crushed A small chunk of galangal, peeled and grated 1 lemongrass stalk, finely shredded 6 makrut (kaffir) lime leaves, finely shredded Half a red chilli, finely diced 1tsp ground coriander To serve: A handful of fresh coriander Flaky sea salt Lime wedges

Cooked rice marinate the fish. Put all the marinade ingredients in a small bowl and season with salt and pepper. Spread a quarter of the mixture inside each trout, then put the trout in a large baking dish and pour over the soda water. Place in the refrigerator overnight.

2. The next day, remove the fish from the refrigerator and preheat the oven to 200°C/180°C fan/ Gas 6. Place the dish in the oven and bake for about 20 minutes, or until the fish is opaque and cooked through.

3. If the sauce has not reduced sufficiently, remove the fish to a plate and cover with foil to keep warm. Tip all the juices from the pan into a saucepan and place over a medium heat. Let the liquid bubble over the heat until it has reduced to a sticky sauce.

4. Serve the trout with the sauce poured over the top and a scattering of fresh coriander leaves. Sprinkle with flaky salt and provide limes on the side, as is obligatory with your tequila. Serve with rice. n Big Flavour Twists to Classic Dishes by Nisha Katona is published by Nourish Books, priced £30

Nisha's Marmite caramel blondies may sound a little leftfield but they’res ticky and moreish

1. The night before you want to cook the dish,

METHOD