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Roasted Smoked Trout Soy, Ginger
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Roasted Smoked Trout Soy, Ginger

This is a no fail fish recipe that will surprise you with its flavour and easy. The recipe uses Australian cup and spoon measurements

Servings: 4
Course: Others

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

    Cup of Yum
  1. Set the oven to 200 C/ 400 F
To marinate
  1. Put the soy sauces, juice, ginger, coriander and sugar into a bowl and stir well to combine, making sure the sugar dissolves.
  2. Remove the fish from the pkt and put onto a baking dish lined with baking paper.
  3. Cover well with the soy mixture rubbing it over the fish and reserving a quarter of the marinade. ( for salad dressing)
  4. Bake for about 15 minutes ( less for thinner fish or smaller pieces. Leave till just starting to turn opaque or crisping around the edges).
  5. This can also be pan seared on high for smaller pieces
  6. Mix the remaining marinade with the salad dressing ingredients
  7. Mix the cabbage, bean sprouts, herbs and corn in a bowl. Pour over the dressing and toss to combine.
  8. Serve this with the fish sprinkled with crushed peanuts