The fresh taste of the Orient. Succulent roasted trout with a sweet and enticing soy sauce marinade. Simply divine.

Roasted Oriental Trout
Trout is a great source of omega 3 essential fats, vital for brain growth, development and function and can help maintain a healthy heart, immune system and great skin. Combining the rich agave nectar with soy sauce and spices creates a wonderful tangy oriental marinade. This is such a delicious marinade you’ll want to use it again and again. Try marinating a whole salmon for a special dinner or buffet. Alternatively use it to make crispy chicken wings and drumsticks – a great party option for kids or teatime treat.

Serves 6-8

Ingredients:
2 large whole trout, cleaned and scaled, about 450g each

Marinade:

110ml tamari (wheat free soy sauce)

110ml rice wine vinegar

4 garlic cloves, crushed

3 spring onions chopped finely

3 cm piece of fresh root ginger, grated

4 tbsp Groovy Food Agave Nectar Rich and Dark

2 star anise

Fresh coriander leaves to garnish

Lime wedges to accompany

Banana leaves for presentation (optional)

Method:

Clean the trout under cold running water. Make several diagonal slashes on either side of the fish then place in a large dish.

Make up the marinade by mixing all the ingredients together. Coat the trout with the marinade. Cover and chill for 2 hours.

Place the 2 trout each on a large piece of foil (large enough to enclose the fish) and spoon over some of the marinade. Loosely cover the fish with the foil to make a parcel.

Allow space in the parcel for air to circulate around the fish. Place on a baking tray and cook in a preheated oven at 200°C, gas mark 6 for 20 minutes or until the trout is cooked through.

Open the foil parcel and grill for 2-3 minutes to crisp up the skin. Any remaining marinade you can place in a small pan and simmer until syrupy. Strain through a sieve and use to drizzle over the cooked trout.

Garnish with lime wedges and chopped fresh coriander and serve on banana leaves. Delicious served hot or cold.
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