Rainbow Trout with Ginger, Garlic & Chilli

Again we baked rather than fried but this time we first make diagonal slits in the (skin-side) of the rainbow trout and added the marinade mixture to infuse the meat throughout the baking.

Slits made to the skin-side fillets to allow the
marinade to infuse the meat during cooking

We didn't have any black rice to hand so instead served with normal rice flavoured with turmeric, cardamon pods and curry powder (simply added to the water during boiling). We also served with a generous portion of fresh green rocket.

For the original recipe see Rainbow Trout Fillets with Ginger, Garlic and Chilli

For more recipes and information on British Rainbow Trout see www.britishtrout.co.uk

email shara@moffatwaterfoods.com call 01683 220509 text 07968 030043

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shara@moffatwaterfoods.com - 01683 220509 - 07968 030043

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