Maple & Soy Ocean Trout & do you borrow friends cook books and keep them way too long?

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We had this delicious side of ocean trout for dinner last Saturday night at our friends farm.  (I wrote about my kitchen disaster and our weekend in the country earlier in the week).  Even though I got the sauce very wrong then I have tried it again since and can do it now, I’m blaming karma getting back at me for showing off in the kitchen for my disasters last weekend!

Anyway, this recipe is in the absolutely wonderful “Monday Morning Cooking Club, The Feast Goes On” * (it’s their second book).  A very kind friend (let’s call her Mrs Fabulous & Relaxed Now She’s “Retired” or Mrs FRNSR for short) lent me her books and I just want to eat everything in them.  Do you have either of them?  Do you love them too? What’s your favourite recipe?

This Maple & Soy Ocean Trout is Mrs FRNSR go to fish recipe – it’s fabulous for dinner parties or as a mid week meal.  The recipe recommends marinating for 24 hours (I did as I had time) but Mrs FRNSR picks up the fish during the after school sports run and has it for dinner that night and it’s still amazing.  You could do this with salmon fillets too if you like

What you need:

1 side ocean trout (about 1 kg), skinned and pinboned

185 ml 3/4 C soy sauce (tamari if you have gluten issues)

185 ml 3/4 C pure maple syrup

1 1/2 Tbsp grated fresh ginger

1 1/2 Tbsp fresh lime juice

2 Tbsp sesame seeds (toasted if you can I didn’t as that would have probably set the kitchen on fire the way I was going), for serving

Lime wedges for serving

What you do:

Put the fish in an oven proof dish (make sure it’s ceramic or glass otherwise it will react with the marinate)

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Mix the soy, maple syrup, ginger and lime juice in a small jug and the pour over the fish so that it’s covered in liquid.  Cover with cling film and refrigerate for 24 hours.

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Take the fish out of the fridge 2 hours before cooking so that it’s at room temperature.

Preheat the oven to 200 C and then roast the fish (taking the cling film off first!) for 15 minutes if you want it rare to 30 minutes if you want it well done.

Remove it from the oven and let it rest for the same amount of time as you cooked it for as it will continue to cook even out of the oven.

Remove the fish from the sauce, cover and set aside (I put it straight onto the dish I wanted to serve it on).

With the remaining sauce pour it through a sieve into a small saucepan.  Simmer on the stove to reduce and thicken.  This is where I went very wrong by leaving it sitting on the hotplate (after I had turned it off forgetting that electric ovens stay hot for a LONG time)!

Drizzle the sauce over the fish and garnish with the sesame seeds and lime wedges.

The MMCC suggest that you serve it with Jasmine Rice and steamed greens.

Serves 6 (depending on the size of your fish)

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This really is a delicious meal and very simple too (despite my sauce disaster).  I’m adding it to my repertoire.  And a special thanks for Mrs FRNSR for lending me her books, I will give them back….soon I promise!

Do you have a “go to” fish recipe? Do you borrow friends cook books and keep them too long?

 

*I have signed up for the Book Depository Affiliate program

 

 

 

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6 comments on “Maple & Soy Ocean Trout & do you borrow friends cook books and keep them way too long?

  1. Jane
    September 12, 2014 at 6:16 pm

    Hello!
    When I was in Hong Kong I ate miso cod nearly every night… please can you find a great recipe to share? The longer the marinade time the better apparently, but I’ve never tried it myself.
    Thank you!
    xx

    • Vicki
      September 14, 2014 at 6:43 pm

      Hello I was wondering where you had been? Sure – you wish is my command! On to it x

  2. Sally - My Custard Pie
    September 13, 2014 at 3:23 am

    The answer is YES! But as many of my friends are foodies I understand the need to keep them for a long time 🙂

    • Vicki
      September 14, 2014 at 6:48 pm

      Ha! I have to return my friends this week – best I bake her something to go with them! Thanks for stopping by.

  3. The Hungry Mum
    September 19, 2014 at 9:40 pm

    have heard so much about this book – might have to get my mitts on it. Love salmon and maple syrup.

    • Vicki
      September 19, 2014 at 9:44 pm

      It’s such a lovely book, fabulous recipes and really lovely photo’s too and I really love the whole idea about handing down recipes from generation to generation. Real comfort food with a story attached. The fish was delicious!

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