Tag Archives: Fish

Recipe: Honey and Soy Grilled Rainbow Trout

Honey and Soy Grilled Rainbow Trout
Honey and Soy Grilled Rainbow Trout


3 Tablespoons Dark Soy Sauce
4 Tablespoons Honey
4 Tablespoons White wine Vinegar
1 Tablespoons water
2 x Rainbow Trout Fillets

Serves 2

For an island nation we eat a pathetically small amount of fish and most of what we do eat comes from the frozen food aisle in the supermarket. This recipe is very easy to prepare and cook, it’s quicker and tastier than a lot of those frozen options, so give it a go!

To make the marinade/sauce just mix the soy sauce, honey, white wine vinegar and water together.

Place the trout fillets skin side down in a container just big enough to them fit them flat and side by side, then pour on the marinade mixture, making sure the fish are completely covered and leave to marinade for at least twenty minutes. Don’t add all the honey soy mixture as you’ll want to keep some to use as a sauce/dip.

While the fish are marinating, turn your grill on to its highest setting and allow it to warm up. Then prepare a grill tray for the fish. You want a flat grill tray with raised sides, the height of the fish should be fine but you want the base to be as close as possible to the size of your fillets. If your tray is larger than you can make a smaller tray to sit inside your regular grill tray from tin foil.

Once the fish have marinated for at least 20 minutes remove them from the marinade and place them in your grill tray, then pour the marinate over the fish so that it coats them but only comes about half way up the fillets. Next, put it under the grill for about 5-8 minutes, depending on the thickness, until cooked through.

In the picture above I have served the fish on a braised rice pilaf made like this recipe with a finely chopped stalk of lemongrass added instead of the turmeric, this gives a wonderful delicate lemon flavour that complements the fish. I then poured some of the sauce over the fish before sprinkling some chopped spring onion on top and garnishing with a lime. Nyomtastic :)

Recipe: Oriental Sea Trout with Noodles

Oriental Sea Trout and Noodles
Oriental Sea Trout and Noodles


2 sea trout fillets
1 thumb of ginger, grated
1 red chilli, roughly chopped
A handful of coriander, chopped
2 tablespoon soy sauce
1 teaspoon of sesame oil
Juice of half a lime
1 large handful of fresh baby broccoli
6 spring onions, chopped
Medium egg noodles

Serves 2

Begin by adding the ginger, chilli, coriander, soy, sesame oil and lime juice to a resealable container big enough to hold both pieces of trout and stir it all together (Ziploc-style bags work great for this). Next, pop the trout into the marinade, seal it and place in the fridge for about an hour.

While the fish is marinating, rinse the baby broccoli and chop off the florets, then chop the stalks diagonally into lengths of 1 – 2 centimetres.

About 10 minutes before the marinating is complete take a pan, fill it with water and bring it to the boil. You will need this ready for when the fish goes on so that you can cook your noodles at the same time. You will also need a wok and a frying pan.

Using the wok, poach the broccoli in lightly salted boiling water, for about two minutes. This is best done just before the fish goes on. When poached, take the pan off the heat and drain the hot water, leave the broccoli to one side.

Brush off the marinade before frying the trout in a hot pan for about 2 minutes on each side. Make sure the frying pan is as hot as possible before adding the fish skin side down. Do not discard the marinade.

Follow the instruction for the egg noodles and cook them in the saucepan of water you brought to the boil earlier.

Get your wok back onto the heat, add a lug of sesame oil and then pop the broccoli and chopped spring onions in. Stir fry these for about a minute then add the reserved marinade to warm it up. Add the noodles and toss together in the wok.

Once the fish is ready serve immediately.

I’m a Picky Eater

I’m a bit of a picky eater, although not as bad as I was when younger, there was a time when I wouldn’t eat anything green (apart from peas and only if mixed into mashed spud with ketchup, I have no idea why) and was exceptionally choosy about the fish that I would eat, usually only deciding whether or not I would eat a certain fish when I smelt it cooking. So one day I would eat haddock and the next I wouldn’t. I’m still not sure how Mum put up with me.

Portobello Mushrooms
Image by ne* via Flickr

In truth most of my picky eating has disappeared as I’ve grown older, there are still some things I don’t particularly like and as a result avoid, asparagus jumps to mind, I’m just not fond of the flavour. To be honest, the more I cook and explore food the more I’m interested in trying things I haven’t tasted before and also re-visiting ones that I decided I didn’t like previously.

There is one food that is extremely popular and I simply will not eat it, if you’ve been following the recipes you may have noticed that I have never published a recipe with mushrooms in.

This is often raised as a topic for conversation, when I politely refuse them at dinner or pick them out of a dish. I really wish people wouldn’t ask me this when they’re eating as the reason comes from an experience I had as a child and it’s not really suitable for the dinner table. Invariably my reluctance to tell only makes people more curious until eventually I (reluctantly) tell them the story and then I’m the bad guy for telling the story at the dinner table.

When I was a child my family would at certain times of the year spend Sunday afternoons wandering the fields and hedgerows of friends’ farmland foraging for wild fruit, nuts and mushrooms. It was a great family pastime, we all got exercise, fresh air, no admission fee (other than the occasional few pots of wild jam mum made from the fruit, dropped on the relevant doorsteps) and effectively free (incredibly fresh) food.

Part of the excitement on the mushroom days was getting home, and selecting the choicest ones from what you had collected, giving them a quick rinse, removing the stalk, adding a nob of butter and throwing them directly onto the hot plate of the cooker. Where they would sizzle for a few minutes until they were ready to eat and we’d scoop them up with whatever was to hand add a sprinkle of salt and devour them.

It was after one of these mushroom foraging excursions when I couldn’t have been more than four years old that we arrived home and I was eager to get a few large ones I had found onto the hob. As soon as we were in the door I bolted into the kitchen and rinsed mine off, pulled the stalk, added the butter and threw them onto the cooker, I wasn’t about to be delicate about it.

As soon as the first one was done, it was handed to me and I took a big bite and while the butter was still dripping down my chin, I noticed something unusual about the piece still in my hand. I was trying to work out what it was when a small piece fell out of the remaining mushroom leaving behind an almost perfectly round tiny little hole and I started to know what the guy who discovered what’s worse than finding a worm in your apple felt like. There was spitting and coughing and I’m not ashamed to admit that four year old me burst into tears at the thought of having eaten half a worm.

That was the last time a mushroom knowingly passed my lips. It’s the weirdest thing because even the smell of raw mushroom now turns my stomach. It happened so long ago that I can barely remember the taste or texture of a mushroom and the part of me that has become adventurous about my food and cooking thinks, “Well you really liked them until that happened so why not try them again?” keeps getting overruled by the memory of that one event.

I have decided that this fear needs to be conquered – it’s irrational and too much like a phobia not to be confronted. So in the next few weeks I will be trying dishes with mushrooms, it may be a bit longer before I start adding them to the recipes but who knows.

So, are you a picky eater? Are there any foods that you simply won’t eat? Have your say below.