Roasted Smoked Trout Soy, Ginger
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Roasted Smoked Trout Soy, Ginger
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This is a no fail fish recipe that will surprise you with its flavour and easy. The recipe uses Australian cup and spoon measurements
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Ingredients
- 1 kg trout sliced ( or large piece sliced smoked Salmon, ocean trout
- 20 ml soybeans light
- 60 ml ketchup manis sweet soy sauce
- 15 gm ginger peeled
- 15 gm sugar white, (1 Tablespoon)
- 40 ml lime juice 1 lime
- 2 coriander root washed chopped
Salad Ingredients
- 1/4 cabbage sliced very finely any kind of cabbage
- 2 corn cooked and shucked, ears
- 1 cup Thai basil leaves
- 1 cup Coriander leaves
- Coriander and mint picked
- 2 cups beansprouts
- 40 gm peanuts Chopped peanuts ( optional)
Dressing
- 1/4 Marinade above mixed with
- 40 ml lime juice (1)
- 5 gm sugar 1 teaspoon
- 5 ml soybeans light. (1 teaspoon
Instructions
- Set the oven to 200 C/ 400 F
To marinate
- Put the soy sauces, juice, ginger, coriander and sugar into a bowl and stir well to combine, making sure the sugar dissolves.
- Remove the fish from the pkt and put onto a baking dish lined with baking paper.
- Cover well with the soy mixture rubbing it over the fish and reserving a quarter of the marinade. ( for salad dressing)
- Bake for about 15 minutes ( less for thinner fish or smaller pieces. Leave till just starting to turn opaque or crisping around the edges).
- This can also be pan seared on high for smaller pieces
- Mix the remaining marinade with the salad dressing ingredients
- Mix the cabbage, bean sprouts, herbs and corn in a bowl. Pour over the dressing and toss to combine.
- Serve this with the fish sprinkled with crushed peanuts
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