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Bookmark Recipe

Grilled Trout with Pak Choi

This Asian inspired dish is a lovely way to serve fresh Irish trout. You could replace the pak choi with spinach, just cut back on the cooking time.

4 people
20 min
Nutrition per serving
  • kcal
    557kcal
  • protein
    29g
  • saturates
    6.3g
  • fat
    24g
  • iron
    1.2mg
  • carbs
    57g

Ingredients

  • 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

    25g butter, melted

    2 tablesp. soy sauce

    1 tablesp sesame oil

    2 teasp. honey

    1 shallot, finely chopped

    20g sesame seeds, toasted

    Juice of ½ a lemon

    To serve: Brown rice and green salad

Main

  • 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

    25g butter, melted

    2 tablesp. soy sauce

    1 tablesp sesame oil

    2 teasp. honey

    1 shallot, finely chopped

    20g sesame seeds, toasted

    Juice of ½ a lemon

    To serve: Brown rice and green salad

Method

Copy Text

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 on top, skin side down, and brush over the rest of the butter. Season with a little salt.  Cook for 4-6 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 and a green salad.

Method

Copy Text

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 on top, skin side down, and brush over the rest of the butter. Season with a little salt.  Cook for 4-6 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 and a green salad.