For this dish we need fish sauce. Fish sauce (Thai "Nam PLA") is the most important ingredient in Thai cuisine and not like anything else. Salty fragrant transparent brown liquid made from fish, called fish sauce, is used in Thailand as salt is in Western cuisine or soy sauce in Chinese. Fish sauce proper quality gives a unique taste and aroma of the meals. Especially well it complements fish dishes. Here is a fish we're gonna cook.

Take some salmon 2 average of 600-700 grams. Cut off the head, thoroughly wash.

From all sides, and thoroughly inside put some fish sauce.

Lime fillets, parsley wash.

In the abdomen put lime and parsley, add to the severity of Cayenne pepper.

Foil lay in 2-3 layers, put on top of our fish. Trout - the fish is fat enough, so in addition to grease the foil is not needed.

Carefully turning to not serve delicious juice. Well, you can go on a picnic. You can bake on the grate in the ash.

But if You suddenly caught a very bad cook in the oven (200 degrees - 30 minutes).

All ready!! Have a nice stay!