Baked Chalkstream Trout with Soy & Ginger
Jack Munn
Japanese
Trout
I really simple and easy way to cook a whole side of Trout. Just baked in a glaze of soy, honey, ginger and other gorgeous umami packed flavours.
Ingredients
600g Trout Fillet
2 limes
3 tbsp soy sauce
1.5 tbsp honey
2 thumbs ginger
3 garlic cloves
1 tbsp sesame oil
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½ red cabbage
4 spring onions
1 handful edamame beans
Small bunch of coriander, chopped
1tbsp sesame oil
Juice of 1 lime
1 tbsp chilli oil
1 tbsp vinegar (rice or white wine)
Salt
Pepper
Sticky Rice
Directions
Heat the oven to 180°C. Lay a large sheet of foil on a tray and place the trout in the centre. Zest one lime over the fish, then squeeze over the juice. In a small bowl mix the soy, honey, ginger, garlic and sesame oil, then spoon this all over the trout, making sure it pools slightly around it.
Fold the foil up tightly to seal, leaving a little space inside for steam. Bake for 12–15 minutes, depending on thickness, until just cooked and flaking easily.
While the trout cooks, add the cabbage, spring onion, edamame and coriander to a large bowl. Dress with sesame oil, lime juice, chilli oil and vinegar. Season with salt and plenty of black pepper, then toss well. It should taste sharp and nutty.
Open the foil carefully, spooning some of the juices back over the fish. Serve big flakes of trout with sticky rice, plenty of that gingery soy liquor, and the slaw piled high on the side.
