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 tea time treat.
2 large whole trout, cleaned and scaled, about 450g each
110ml (4floz) tamari (wheat free soy sauce)
110ml (4floz) rice wine vinegar
4 garlic cloves, crushed
3 spring onions chopped finely
3cm piece of fresh root ginger, grated
4 tbsp Groovy Food Rich and Dark Agave Nectar
2 star anise
Fresh coriander leaves to garnish
Lime wedges to accompany
Banana leaves for presentation (optional)
- 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 200ºC, 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.