Marinated ocean trout with lemongrass and ginger
WARNING: this product contains raw fish and should be fully cooked before consumption. While every effort has been made to ensure the trout is bone and scale-free, some may remain, so exercise caution.
Defrost fully and preheat oven (FF) 200C. Pat the fish dry and sear, skin side down, in a lightly oiled, oven-proof frypan for 3 minutes, then place the frypan in the oven for 8-9 minutes, carefully transfer the trout to a serving platter. Heat the glaze in the frypan till just simmering and pour over the trout.
Alternatively, place fish in a baking-paper-lined shallow oven-poof dish and place in the oven for 8 minutes, pour glaze over the fish and return to the oven for a further 2-4 minutes or until cooked to your liking.
Serve with steamed rice, lime cheeks, julienned spring onions and sliced chilies.
DEFROST INFORMATION: For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.
Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly.