Roasted rainbow trout with Korean ginger dressing

Posted: July 22, 2015 by nietize in Korean, Trout


Adapted from Waitrose Magazine
Serves 2



2 rainbow trout
2 tbsp olive oil
2 tbsp mirin
1 garlic clove, finely grated
1 tbsp vegetable oil
200g kale
2 salad onions, trimmed and cut into 6am pieces
1 tsp chilli flakes

Ginger soy dressing
30g fresh root ginger, peeled and cut into matchsticks
150ml reduced salt dark soy sauce
120ml mirin
1 tbsp light brown sugar
1 garlic clove, finely grated
1 tsp chilli flakes

Pre-heat the oven to 190 degrees.


Make the ginger soy dressing. Whisk all the ingredients in a bowl until the sugar dissolves, then set aside to infuse.


Brush the rainbow trout with the olive oil and sprinkle with sea salt, inside and out. Whisk together the mirin, garlic, chilli flakes and vegetable oil in a large bowl. Toss in the kale and salad onions to coat and then add to a baking tray. Place the fish on top of the vegetables and roast for 25 minutes.


Pour over the ginger-soy dressing and serve


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