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Oven Baked Yellow Chilli & Ginger Trout

Prep & cooking time, approximately 45 minutes

Serves 4

Ingredients

• Whole trout, about 250g / 8oz, cleaned
• 5 garlic cloves, crushed
• 90g butter
• 1 tsp grated ginger root
• 3 tbsp Tuk Tuk Foods Yellow Chilli & Ginger Dipping Sauce
• 2 tbsp light soy sauce
• 1 tbsp spring onions, chopped
• 2 tbsp fresh coriander, chopped
• Salt & ground black pepper
• 1tsp lemon juice

Additional Items: 2 sheets of Aluminium foil, coriander leaves & wedge of lemon to garnish.

Method

1. Preheat the oven to 180°C / 350°F / Gas mark 5.
2. In a bowl mix together coriander, ½ of crushed garlic and spring onions, lemon juice, salt & pepper.
3. Place the fish onto a baking tray, over 2 sheets of foil. Spread the paste inside the cavity of the fish. Spread the fish with a small amount of butter and wrap up well to enclose.
4. Bake the fish for about 25 minutes, or until it has turned opaque – test by piercing the thickness part with a knife.
5. Meanwhile, melt the butter in a small saucepan, adding ginger, rest of garlic & spring onions. Yellow chilli & ginger dipping sauce and Soya sauce. Cook gently until heated through.
6. To serve, unwrap the fish parcel and drizzle over the sauce. Garnish with coriander leaves and lemon.

Fish can be complimented plain boiled jasmine rice, pasta or mixed green salad.

Tuk's Tip

This recipe can be used with any choice of fish such as whole mackerel, Sea bass or Seafoods. For the adventurous cooking style, wrap the fish in banana leaves as this inparts a delicate flavour to the fish.