River Run Trout


  • 1 river run trout cleaned but with skin intact. About 1kg is ideal.
  • 200g TGS Co Chilli Jam
  • Small bunch coriander, finely chopped
  • 50ml mirin 
  • 50ml olive oil


  1. Mix Chilli jam, coriander and mirin together. Brush mixture onto the inside of the trout.
  2. Place in a sealed container in the fridge overnight.
  3. BBQ on open grill on low heat. After a few minutes, brush olive oil onto the skin to prevent burning. Turn several times over a 15 minute period.
    1. As cooking is nearing completion (flesh colour will be changing to a deeper shade of pink), turn the heat up and splash some olive oil over the fish. Flames will envelope the fish to add wonderful flavour and colour. Turn several times during 2-3 minutes flaming.
  4. Serve with green salad and new baby potatoes