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Whole roast trout with soy, carrot and spring onion
Serves 4 Starters and mains
Ingredients
- 1.5kg approx. whole trout, gutted
- 25g piece ginger, cut into matchsticks
- 2 garlic cloves, peeled and finely sliced
- 2tbsp soy sauce
- 2tbsp mirin
- 1tbsp honey
- 1tbsp Chinese five-spice
- 3 spring onions, finely sliced at an angle
- 1⁄2 large or 1 small red pepper, deseeded and finely sliced
- 2 carrots, cut into matchsticks
- 1 red chilli, deseeded and finely sliced
- 1tbsp sesame oil
Method
Using a sharp knife, score both sides of the trout through the skin, around 2cm apart. Line a large baking tray with a larger piece of greaseproof paper or tinfoil so it comes up the sides, and place the trout on top.
Mix together the ginger, garlic, soy sauce, mirin, honey and Chinese five-spice. Spoon this over the fish and, using your fingers, rub into both sides of the scored flesh, placing pieces of garlic and ginger into the slits.
Leave the trout to marinate for 30-60 minutes. Preheat the oven to 180C/350F/Gas 4. Scatter the spring onion, red pepper, carrot and red chilli over the top of the trout. Pour over the sesame oil and place the trout into the oven. Bake for 25 minutes, until the vegetables are nice and tender and the trout is cooked through. Serve whole at the table, flaking the fish straight from the bone.
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