• 100g (4oz) trout, skinned and boned
  • 1 egg yolk
  • 1 tbsp cold cream
  • Sea salt and freshly ground black pepper
  • 1 tsp snipped fresh chives
  • 1 tsp chopped fresh basil
  • 50g (4oz) white crab meat
  • 50g goats bridge trout
  • 12 wonton wrappers egg wash (made with 1 egg and 1 tbsp milk), to glaze
  • Coriander to garnish

Thai Broth

  • 2 Sticks Lemongrass
  • 20g Galangal, sliced
  • 1 or 2 crushed birds eye chilli
  • 3 pcs Kaffir Leaves
  • 1 tbsp Sweet Chilli Sauce
  • 1 pt Vegetable Stock
  • 2 x 400g can Thai gold coconut milk
  • 2 tsp tomato puree
  • 1 tsp palm sugar
  • Coriander Leaves
  • 2 tbsp Fish Sauce
  • 2 tbsp Lime Juice
  • Bok Choi, to serve


  1. To make the ravioli, place the trout in a food processor and blend briefly, then add the egg yolk.
  2. Next, add the cream, season to taste and then blend to a smooth consistency. Place in a bowl and stir in the crab meat, chives, and basil.
  3. Lay out the wonton wrappers on a clean work surface. Brush one wrapper with a little of the egg wash. Place a generous spoonful of the crab mixture in the centre of the pastry.
  4. Fold over the corner to make a triangle and fold the edges again to seal. Blanch in a pan of boiling salted water for 2 minutes, then remove with a slotted spoon and quickly refresh in a bowl of iced water. Arrange on a tray and chill until needed.
  5. Add in the bok choi and remove after a few minutes.

Thai Broth

  1. Heat stock in a pan, add the lemongrass, galangal, kaffir leaves, lime juice, fish sauce, chilli, coconut milk, tomato puree, palm sugar and sweet chilli sauce.
  2. Bring to the boil and let it simmer for a few minutes. Strain into another pot using a sieve.

To serve

  1. Blend the thai broth using a hand blender to lighten the consistency. In a large bowl place the bok choi in the bottom of the bowl, followed by the wontons and spoon over the Thai broth. Finish with sprigs of coriander.