These Asian flavours do wonders for this awesome fish. Ocean Trout is an excellent substitute for imported salmon as it’s locally grown and has a smaller carbon footprint.
Teriyaki Ocean Trout
Prep Time
Ingredients
- 1 Ocean Trout Fillet
- 90ml Teriyaki sauce
- 60ml soy sauce
- 60ml orange juice (freshly squeezed or in a box)
- 60ml water
- 60ml honey
- 3 garlic cloves (minced)
- 1 Tbsp fresh ginger (grated)
- 1 small chilli (deseeded and finely chopped)
- 1 small lemon (squeezed)
- 1 Tbsp flour
- 1 Tbsp cornflour
- 1 Tbsp sesame seeds (toasted)
- 1 large spring onion (finely chopped)
Instructions
- If the sesame seeds are not toasted, quickly brown in the oven at 180 degrees Celsius for 7 minutes and set aside.
- Open the trout packing and remove the fillet. On a bread board, pat dry on both sides.
- Cut the fillet into portions and add salt and pepper.
- Spray a baking dish and place the cut portions skin side down. Set aside while you make the sauce.
- To make the sauce combine the teriyaki sauce, soy sauce, orange juice, water, honey, garlic, ginger, chilli and lemon juice.
- In a separate bowl add the flour and cornflour, and mix with a small amount of water to make a paste. Add this to the sauce mixture and stir in with a whisk until well combined.
- Heat the sauce in the microwave in 1 minute intervals, removing and stirring after each minute until it starts to thicken nicely (If it does not thicken, you can add a little bit more cornflour).
- Once the sauce is at a nice sticky consistency, pour over the trout fillets.
- Bake in the oven at 180 degrees celcius for about 15 minutes.
- Remove from the oven and place fillets on a plate. Spoon the sticky sauce onto the fillets when serving and sprinkle with sesame seeds and spring onion.
