Baked trout with chilli & ginger

Name: Baked trout with chilli & ginger
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 4 tbsp soy sauce; 4 tbsp toasted sesame oil; 2 Thai chillies, thinly sliced; 3 limes, juice; 4 salad onions, thinly sliced; 40 g ginger, peeled and thinly sliced into matchsticks; 4 whole rainbow trout, patted dry; 235 g pack green pack choi

This recipe, by Petty Elliott, uses whole rainbow trout for its wonderful colour and taste. The mixture of soy, chilli and ginger makes up the classic Indonesian condiment known as sambal soya.

3.5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare25 mins
Cook25 mins
Total time50 mins

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4 tbsp soy sauce
4 tbsp toasted sesame oil
2 Thai chillies, thinly sliced
3 limes, juice
4 salad onions, thinly sliced
40g ginger, peeled and thinly sliced into matchsticks
4 whole rainbow trout, patted dry
235g pack green pack choi

Preheat the oven to 200°C, gas mark 6. In a jug or bowl, use a small whisk or fork to combine the soy, sesame oil, chillies and the juice from 2½ limes; set aside. In a separate bowl, mix together the salad onions and 1⁄2 of the sliced ginger with 2 tbsp of the soy mixture; set aside.
Put the fish on a baking tray. Season the skin of each fish with a pinch of salt and the juice from the remaining ½ lime. Stuff the salad onion and ginger mixture inside the cavity of each fish. Drizzle 1⁄2 of the soy sauce mixture all over the fish. Bake for 20-22 minutes until the fish is opaque and flakes easily with a fork.
Meanwhile, bring a kettle of water to the boil. Cut the pak choi lengthways into quarters, then put in a heatproof bowl and pour over boiling water to cover. Leave to soak for 5 minutes to soften a little, then drain in a colander.
Four minutes before the fish is cooked, remove the tray from the oven, scatter the pak choi around the fish and return to the oven for a final 4 minutes. Transfer the fish and pak choi to a large serving platter. Drizzle the sauce from the tray over the fish. Scatter over the remaining ginger and serve with the extra soy mixture in a small bowl.

And to drink...

Angela pairs this recipe with Yalumba Organic Viognier from South Australia. This vegan-friendly white wine has honeysuckle, fennel and apricot nectar flavours that lead into a silky and succulent palate.

Typical values per serving when made using specific products in recipe