Asian Style Rainbow Trout with Chilli & Pineapple Sauce
I’ve kept this dish very simple, just the gorgeous flavour of the rainbow trout infused with the gentle flavours of ginger and spring onions.
The chilli sauce is also quite gentle so as not to overpower but to compliment the dish.
You will need
1 – Whole Rainbow Trout (cleaned and trimmed)
100 Gm – Spring Onions
75 Gm – Fresh Ginger
50 Ml – White Wine Vinegar
50 Gm – Rice Wine
50 Gm – Water
A little Olive Oil
3 table spoons – Demerara Sugar
2 – Red Chillies (deseeded and chopped)
200 Gm – Fresh Pineapple
First of all make the sauce because in my opinion it is best served cold.
Place the chopped pineapple and chillies in a saucepan along with the white wine vinegar, rice wine, sugar and water then bring to the boil and simmer for 10 minutes.
Then allow to cool before liquidising.
Prepare the ginger and spring onions then instead of throwing the offcuts away stuff them inside the trout and steam it for 15 minutes.
Cut the onions and ginger into thin strips and stir fry in a little olive oil for about five minutes until tender.
When the trout is ready discard the ginger and spring onion offcuts stuffing and serve on a bed of rice with the stir fry on top and the chilli sauce in a dish.