I can’t believe the weather, it’s glorious, then it rains a little and then the sun beams down again. I have been asked lately for a simple, but different way to cook local fish.
Today, I want to share a simple recipe with you, but with a twist (as usual ).
Steamed spicy sea trout parcels
Sea trout is a very economical fish found in the waters of the west, easy to cook and delicious just pan fried with a squeeze of lemon. I have a lovely sea trout dish that is easy to prepare and has an oriental twist to modernise this beautiful fish and one that’s guaranteed to impress your friends.
4 sea trout fillets
2 garlic cloves – halved
1 knob of ginger, peeled + sliced finely
2 chillies diced
1 yellow pepper sliced
1 red pepper sliced
1 small head of broccoli (cut into florets )
4 sheets of tinfoil
4 sheets of baking parchment
This is a very simple dish to prepare, but if you follow these simple instructions, the presentation and taste will be amazing every time. Place four sheets of tinfoil on your kitchen worktop, place 4 sheets of parchment paper on top of them. Greaseproof paper is ok to use as well.
Now, put your sea trout on top, add the garlic, ginger and chillies. Evenly top with the peppers and broccoli, add a splash of the sherry, soy sauce and sesame oil, and that’s it. Roll the four ends of the tinfoil together and squash. Then place your seafood parcels into a hot oven 180C for 10 to 12 minutes.
Serve the tin foiled parcels on a plate, with a big bowl of rice or noodles. When you open the tin foiled parcel, the fish quality speaks for itself, with fantastic steamed vegetables and an oriental smell and taste to die for.
How simple was that? You don’t have to follow my every word, use whatever vegetables you have in your fridge, experimentation is the secret of cooking.
Make this dish your own, using what you like to eat, but remember to make sure that the main ingredient is fresh and local and you will achieve an amazing standard of cooking.