This Asian inspired dish, courtesy of Bord Bia, for grilled trout with pak choi is a lovely way to serve fresh Irish trout.
You could replace the pak choi with spinach, just cut back on the cooking time.
Serves: 4 Time: 20 minutes
4 trout fillets
2 tablesp rapeseed or olive oil
2 cm fresh ginger, peeled and finely chopped
2 garlic cloves, finely diced
1 red chilli, diced
1 shallot, peeled and finely chopped
2 pak choi, trimmed and cut into halves, lengthways
2 tablesp soy sauce
1 tablesp sesame oil
2 teasp honey
20g sesame seeds, toasted
Juice of ½ a lemon
To serve: Brown rice
Heat the grill to high.
To cook the pak choi: Heat a tablespoon of oil in a frying pan over a low heat. Add the ginger, garlic, chilli, and shallot. Then add the pak choi, cut side down, and cook gently for a minute. Cover the pan and cook for a further two minutes. Remove the pak choi and keep warm. Keep the liquid in the pan to make the sauce.
To cook the trout: Brush a little of the melted butter over a baking tray. Lay the trout fillets, skin side down, on top. Melt 25g of butter and then brush it over the trout. Season with a little salt. Cook for four to six minutes, depending on the size of the trout fillets.
For the sauce: To the contents in the frying pan add the soy sauce, sesame oil, honey, a tablespoon of olive oil, the sesame seeds, and juice of half a lemon. Stir and heat gently for a minute.
To serve: Place the trout and pak choi onto four plates and drizzle over the sauce. Serve with brown rice.