Ca Nuong La Chuoi

• 1 tablespoon shallot, finely chopped
• 1 small red chili pepper, finely chopped
• 1 tablespoon fresh turmeric, chopped, or turmeric powder
• ½ teaspoon salt
• Fresh ground black pepper, to taste
• 1 tablespoon lemon grass, chopped
• Thai curry paste
• 3-4 scallions, washed, trimmed and sliced into 2-inch lengths
• 2 Riverence Dressed Rainbow Trout
• Banana leaves, fresh or frozen, cut to size about 4-5 inches beyond the size of the trout

1. Preheat oven to 350° Fahrenheit.
2. Combine the shallots, chili pepper, turmeric, salt, pepper and lemon grass with a mortar and pestle or in a bowl. Add enough curry paste to make a thick paste.
3. Score the outside of the rainbow trout on the diagonal creating four or five slits evenly along length of the trout on both sides. Rub the paste into the slits and over the entire trout. Place one length of green onion into each slit, if desired.
4. Use scissors to remove the hard spine of the banana leaves and cut leaves into the size you need. Place one trout in the center of the leaf or (overlapped leaves if needed), then fold like a handkerchief to make a packet. Fold up edges to encase the fish and secure leaves with toothpicks.
5. Place on a cooking tray with sides as juices will drip during while cooking. Bake for 30-35 minutes, turning over halfway through. Alternatively, broil on low for 30 minutes on rack placed ¾ of the way up in oven, turning over halfway through.

Note: You can use fillets that have been cut in large cubes instead of whole dressed trout. Toss cubes in paste, and wrap up in banana leaves, place fish on dark side of banana leaf and serve on fresh banana leaf.