Roasted rainbow trout with Korean ginger dressing

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

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Adapted from Waitrose Magazine
Serves 2

Ingredients

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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.

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

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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.

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Pour over the ginger-soy dressing and serve

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