Teriyaki Trout with Sesame Pak Choi
Quick and simple fish supper with a Chinese twist.
Print Pin RateServings: 2
Ingredients
- 2 British trout fillets
- 1 Diced Shallot
- 2 tsps Garlic chopped
- 2 tsps Ginger grated
- 2 tbsps Dark soy sauce
- 1 tbsp Sweet chilli sauce
- 1 tbsp Honey
- 1 tsp Sesame oil
- 1 tbsp Mirrin
- Pak Choi
- 2 Large pak choi
- 2 tsps Sesame oil
- 4 Garlic cloves chopped
- 80 ml Vegetable stock
- Sesame seeds and sliced chilli for garnish
- Rice to serve optional
Instructions
- Preheat the oven to 180℃ and place the trout fillets in a shallow baking dish.
- Mix the diced shallot, garlic, ginger, soy sauce, sweet chilli sauce, honey, sesame oil and mirrin together and pour over the fish so the fillets are completely covered.
- Bake for ten minutes.
- Meanwhile, prepare the pak choi. Cut a slice across the base so that the leaves separate.
- Heat the sesame oil with a little cooking oil, add the garlic and fry for one minute.
- Add the pak choi and fry until the leaves start to wilt.
- Pour over the vegetable stock, cover the pan and cook for five minutes.
- Serve the pak choi in a bowl, top with the cooked trout fillets and spoon over the juices.
- Scatter over the sesame seeds, sliced red chilli and serve with some steamed rice.
