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