Marinated ginger trout with couscous
Both rainbow and sea trout work well in this recipe so use whichever suits you best.
Ingredients
For the trout
- 2.5cm/1in piece fresh root ginger, peeled and finely grated
- 2 tbsp white wine vinegar
- 1 lemon, finely grated zest only
- 2 rainbow or sea trout fillets (about 125g/4½oz each)
- 1 tbsp olive oil
- fresh coriander leaves, to garnish
- 1 finely sliced spring onion, to garnish
For the sticky onions
- 1 tbsp olive oil
- ½ brown onion, finely sliced
- 1 tsp golden syrup
- 1 red chilli, seeds removed and finely chopped
For the couscous
- 85g/3oz couscous
- 1 red pepper, seeds removed and finely diced
- 1 lemon, juice only
- 1 lime, juice only
- salt and freshly ground black pepper
Method
For the trout, mix together the ginger, vinegar, lemon zest and a pinch of salt in a mixing bowl or shallow non-metallic baking dish. Rub the marinade all over the trout fillets. Cover and refrigerate for 15 minutes–1 hour.
To make the sticky onions, heat the oil in a small, non-stick frying pan. Add the onion and cook gently, stirring regularly, for 4–5 minutes, or until very soft and lightly browned. Stir in the golden syrup and chilli and cook for a further 1–2 minutes, stirring constantly. Keep warm until ready to serve.
Meanwhile, prepare the couscous in a saucepan according to the packet instructions. Stir in the red pepper, lemon juice and lime juice. Season with salt and pepper and keep warm.
To cook the trout, heat the oil in a large, non-stick frying pan and fry the trout for 2–3 minutes on each side, or until cooked through and lightly browned. If using thicker sea trout fillets, you will need to cook them for slightly longer.
Place the trout on warmed plates with the sticky onions and couscous. Garnish with the coriander and spring onion and serve immediately.