One of my greatest dreams is to catch a fish and cook it. While I am yet to catch a fish I thought I should get around to learning how to cook the fish if I did end up catching one. I thought it probably best to start with a super common fish in the UK, The Trout. Here is how to make a delicious asian style roast trout.
Trout tastes so good, is incredibly prevalent in Britain and has enough flavour to stand up on its own or to be cooked with other flavours to make completely different dish.
Trout is an oily fish, but with a taste closer to salmon, rather than those you might get from the sea.
Buying a whole trout might seem a little daunting, but it is incredibly cheap and if you cook it nicely it will fall of the bone so will be very easy to serve and eat as well.
Roast Trout For 1
- 1 trout
- 1 garlic cloves
- Vegetable oil
- 2 limes
- 1 stalk lemon grass
- Salt and pepper
- Coriander – handful including stalks
- Thumb sized piece of ginger
- Teaspoon of soysauce
- 2 red chillis de-seeded
- 1 spring onion
Ask the fishmonger to prepare the fish, otherwise its going to be a slightly trickier thing to cook.
Grab your trout and slice along the belly and pull the guts out with your fingers. Lightly wash the inside. You don’t have to descale a trout but if you want to, prior to gutting it, grab a knife and scrape the outside against the grain of the scales, this should start to pull the scales off. Do this along the whole fish until you don’t have any more sequin looking things coming off.
If you were smart and got a pro to do this for you then get a roasting dish big enough to fit your fish it. While you prepare the fish, turn the oven on and let it heat up to about 180C.
Place the fish in the roasting tray and into the cavity in the belly add two crushed garlic cloves, 2 chilies (sliced), the piece of ginger (grated) and the stalks of the corriander with half of the leaves. Next slice a lime into disks and place these inside so that they line the whole space. Sprinkle with a good pinch of salt inside the belly hole.
Pour over a good glug of vegetable oil and a good pinch of salt and the juice of the other lime on the outside of the fish.
Place this into the oven and roast for about 20 minutes. Once cooked, slice up the spring onion and the rest of the coriander and sprinkle all over and a little fresh chilli. Squeeze over some fresh lime for a nice citric kick with your roast trout. Serve with a noodle and tomato salad.