Method

1. Score the fish with a sharp knife. Mix the grated coconut, jasmine rice and tea together. Line a wok with foil, and put the mixture into the foil. Put the fish 'standing up' in a rack in the wok. Put the wok on a high heat. When it smokes, turn down the heat, and cover. Smoke the fish for 30 minutes-1 hour. Leave to cool.

2. Peel off large chunks from the trout. Heat the vegetable oil in a medium pan and deep-fry the fish until crispy. Put the chunks in a bowl and add the star fruit, spring onions, mango, beansprouts and herbs.

3. To make the dressing, smash the garlic, shallots, coriander roots and chillies, to a pulp using a mortar and pestle. Add the salt, palm sugar, limejuice, and fish sauce. Add the dressing to the salad and serve.