Easy, quick and next level tasty - this trout dish is the perfect midweek supper. Recipe by Tim Maddams for the British Trout Association.
Prep time: 10 mins
Cook time: 15 mins
For the seasoning sauce:
2 teaspoons soy sauce
2 teaspoons Thai “chilli and shrimp paste”
2 teaspoons of brown sugar
2 teaspoons tomato puree
1 teaspoon Chinese 5 spice
For the dressing:
The remaining 1/3 of the seasoning sauce
1 teaspoon sesame oil
Juice of half a lime
1 extra teaspoon soy sauce
1 dessertspoon sunflower oil
Ribbons of cucumber and some steamed rice
Pre heat the oven – 180°C.
Mix the seasoning sauce ingredients together in a small bowl to make a rich, aromatic paste.
Place a piece of baking parchment on a baking sheet and place the trout fillets on this, skin side down.
Evenly spread 2/3 of the seasoning sauce over the trout and bake in the oven for around 12 minutes.
Meanwhile stir all the dressing ingredients together.
Once the cooked trout has rested for a minute or two, place it on the serving plate and drizzle over some of the dressing.
Add whatever you are going to use as an accompaniment and serve.