Honey and soy glazed trout
Tender trout fillets are coated in a sweet and savoury glaze made with honey, soy sauce, ginger, garlic, and fresh citrus juices. Garnish with black sesame seeds, spring onions, and fresh coriander for extra aroma and texture. Serve hot as a vibrant, restaurant-quality seafood dinner.
Ingredients
- Vegetable oil1 tbsp
- Black sesame seeds1 tsp
- Spring onion2 pieces
- Soy Sauce60 ml
- Rice wine2 tbsp
- Honey2 tbsp
- Lime juice1 tbsp
- Orange juice1 tbsp
- garlic clove3 cloves
- Sesame oil1 tsp
Instructions
4 steps- 1
Whisk together all marinade ingredients in a wide bowl until the honey is fully dissolved. Add the trout fillets, coat thoroughly, and leave to marinate for 30 minutes.
- 2
Remove the trout from the marinade and pat dry with paper towels. Heat oil in a skillet over medium - high heat and cook the trout skin - side down for 3 - 4 minutes, then flip and cook for another 1 - 2 minutes.
6 min
- 3
Transfer the cooked fish to a serving plate. Pour the remaining marinade into the pan, bring to a boil, and simmer for 2 - 3 minutes until reduced to a glossy glaze.
3 min
- 4
Spoon the hot glaze over the trout fillets and garnish with black sesame seeds, sliced spring onions, and fresh coriander.
Nutrition
1 serving ≈ 163 g
Nutrition values are estimates. - means data is unavailable.
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