What are the main ingredients in Ginger Soy Baked Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Ginger Soy Baked Trout?

Calories: 506, Carbs: 57 grams, Fat: grams, Protein: 40 grams, Sugar: 4.7 grams, Salt: 843 grams

How do I prepare Ginger Soy Baked Trout?

LET’S COOK SOME QUINOA: Preheat the oven to 180°C. Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes. Season to taste. TOAST THOSE SESAME SEEDS: Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. FRY THE PAK CHOI: Separate the leaves of the trimmed pak choi and rinse well. Slice the larger leaves in half lengthways. Return the pan to a medium heat with a drizzle of oil. When hot, fry the pak choi for 1-2 minutes until the stems have slightly softened. Add a splash of water and cook for a further 1-2 minutes until the leaves are slightly wilted. Season to taste. MAKE THE MARINADE & BAKE THE TROUT: To make the marinade; combine the grated ginger, the spring onion whites, the chopped chilli (to taste), the chopped coriander stalks, the soy sauce, and the vinegar. Mix until fully combined. Pat the trout dry with a paper towel and place in a tightly fitting baking dish. Pour over the marinade and bake in the hot oven for 10-12 minutes, until cooked through. FINAL TOUCHES: Once the trout is done, remove the trout from the marinade and set aside. To the trout marinade, add the lime zest, the juice from 2 limes wedges, and 1.5 tsp of a sweetener of choice. Mix until fully combined. THE MAIN EVENT: Make a bed of the fluffy quinoa. Top with the baked trout and pour over the marinade sauce. Side with the fried pak choi. Garnish with the spring onion greens, the picked coriander leaves, the toasted sesame seeds, any remaining chilli (to taste), and a lime wedge. Tuck in!

What should be prepared from my kitchen to make Ginger Soy Baked Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Ginger Soy Baked Trout

Name: Ginger Soy Baked Trout
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Sugar/Sweetener/Honey

Flaky baked trout in a flavour-packed Asian marinade of soy sauce, rice wine vinegar, ginger, spring onion, lime and chilli. Served on a bed of plump quinoa with sauteed pak choi, and topped with fresh coriander and golden brown sesame seeds.

Ginger Soy Baked Trout

with fluffy quinoa & toasted sesame seeds

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Fish
Fresh Chilli
Fresh Chillies
Fresh Coriander
Fresh Ginger
Lime
Limes
Low-Sodium Soy Sauce
Pak Choi
Rainbow Trout Fillet
Rainbow Trout Fillets
Rice Wine Vinegar
Spring Onion
Spring Onions
White Quinoa
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Serves 1

LET’S COOK SOME QUINOA
Preheat the oven to 180°C. Rinse the quinoa and place in a pot. Submerge in 200ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes. Season to taste.
MAKE THE MARINADE & BAKE THE TROUT
To make the marinade; combine the grated ginger, the spring onion whites, the chopped chilli (to taste), the chopped coriander stalks, the soy sauce, and the vinegar. Mix until fully combined. Pat the trout dry with a paper towel and place in a tightly fitting baking dish. Pour over the marinade and bake in the hot oven for 10-12 minutes, until cooked through.
TOAST THOSE SESAME SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
FRY THE PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Slice the larger leaves in half lengthways. Return the pan to a medium heat with a drizzle of oil. When hot, fry the pak choi for 1-2 minutes until the stems have slightly softened. Add a splash of water and cook for a further 1-2 minutes until the leaves are slightly wilted. Season to taste.
FINAL TOUCHES
Once the trout is done, remove the trout from the marinade and set aside. To the trout marinade, add the lime zest, the juice from 1 limes wedge, and 1 tsp of a sweetener of choice. Mix until fully combined.
THE MAIN EVENT
Make a bed of the fluffy quinoa. Top with the baked trout and pour over the marinade sauce. Side with the fried pak choi. Garnish with the spring onion greens, the picked coriander leaves, the toasted sesame seeds, any remaining chilli (to taste), and a lime wedge. Tuck in!

White Quinoa - 75ml
Fresh Ginger - 10g
Spring Onion - 1
Fresh Chilli - 1
Fresh Coriander - 4g
Low Sodium Soy Sauce - 20ml
Rice Wine Vinegar - 15ml
Rainbow Trout Fillet - 1
White Sesame Seeds - 5ml
Lime - 1
Pak Choi - 100g

Download the Recipe

Serves 2

LET’S COOK SOME QUINOA
Preheat the oven to 180°C. Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes. Season to taste.
MAKE THE MARINADE & BAKE THE TROUT
To make the marinade; combine the grated ginger, the spring onion whites, the chopped chilli (to taste), the chopped coriander stalks, the soy sauce, and the vinegar. Mix until fully combined. Pat the trout dry with a paper towel and place in a tightly fitting baking dish. Pour over the marinade and bake in the hot oven for 10-12 minutes, until cooked through.
TOAST THOSE SESAME SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
FRY THE PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Slice the larger leaves in half lengthways. Return the pan to a medium heat with a drizzle of oil. When hot, fry the pak choi for 1-2 minutes until the stems have slightly softened. Add a splash of water and cook for a further 1-2 minutes until the leaves are slightly wilted. Season to taste.
FINAL TOUCHES
Once the trout is done, remove the trout from the marinade and set aside. To the trout marinade, add the lime zest, the juice from 2 limes wedges, and 1.5 tsp of a sweetener of choice. Mix until fully combined.
THE MAIN EVENT
Make a bed of the fluffy quinoa. Top with the baked trout and pour over the marinade sauce. Side with the fried pak choi. Garnish with the spring onion greens, the picked coriander leaves, the toasted sesame seeds, any remaining chilli (to taste), and a lime wedge. Tuck in!

White Quinoa - 150ml
Fresh Ginger - 15g
Spring Onion - 1
Fresh Chilli - 1
Fresh Coriander - 8g
Low Sodium Soy Sauce - 40ml
Rice Wine Vinegar - 30ml
Rainbow Trout Fillets - 2
White Sesame Seeds - 10ml
Lime - 1
Pak Choi - 200g

Download the Recipe

Serves 3

LET’S COOK SOME QUINOA
Preheat the oven to 180°C. Rinse the quinoa and place in a pot. Submerge in 600ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes. Season to taste.
MAKE THE MARINADE & BAKE THE TROUT
To make the marinade; combine the grated ginger, the spring onion whites, the chopped chilli (to taste), the chopped coriander stalks, the soy sauce, and the vinegar. Mix until fully combined. Pat the trout dry with a paper towel and place in a tightly fitting baking dish. Pour over the marinade and bake in the hot oven for 12-14 minutes, until cooked through.
TOAST THOSE SESAME SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
FRY THE PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Slice the larger leaves in half lengthways. Return the pan to a medium heat with a drizzle of oil. When hot, fry the pak choi for 2-3 minutes until the stems have slightly softened. Add a splash of water and cook for a further 1-2 minutes until the leaves are slightly wilted. Season to taste.
FINAL TOUCHES
Once the trout is done, remove the trout from the marinade and set aside. To the trout marinade, add the lime zest, the juice from 3 limes wedges, and 2 tsp of a sweetener of choice. Mix until fully combined.
THE MAIN EVENT
Make a bed of the fluffy quinoa. Top with the baked trout and pour over the marinade sauce. Side with the fried pak choi. Garnish with the spring onion greens, the picked coriander leaves, the toasted sesame seeds, any remaining chilli (to taste), and a lime wedge. Tuck in!

White Quinoa - 225ml
Fresh Ginger - 20g
Spring Onions - 2
Fresh Chillies - 2
Fresh Coriander - 12g
Low Sodium Soy Sauce - 60ml
Rice Wine Vinegar - 45ml
Rainbow Trout Fillets - 3
White Sesame Seeds - 15ml
Limes - 2
Pak Choi - 300g

Download the Recipe

Serves 4

LET’S COOK SOME QUINOA
Preheat the oven to 180°C. Rinse the quinoa and place in a pot. Submerge in 800ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes. Season to taste.
MAKE THE MARINADE & BAKE THE TROUT
To make the marinade; combine the grated ginger, the spring onion whites, the chopped chilli (to taste), the chopped coriander stalks, the soy sauce, and the vinegar. Mix until fully combined. Pat the trout dry with a paper towel and place in a tightly fitting baking dish. Pour over the marinade and bake in the hot oven for 12-14 minutes, until cooked through.
TOAST THOSE SESAME SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
FRY THE PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Slice the larger leaves in half lengthways. Return the pan to a medium heat with a drizzle of oil. When hot, fry the pak choi for 2-3 minutes until the stems have slightly softened. Add a splash of water and cook for a further 1-2 minutes until the leaves are slightly wilted. Season to taste.
FINAL TOUCHES
Once the trout is done, remove the trout from the marinade and set aside. To the trout marinade, add the lime zest, the juice from 4 limes wedges, and 1 tbsp of a sweetener of choice. Mix until fully combined.
THE MAIN EVENT
Make a bed of the fluffy quinoa. Top with the baked trout and pour over the marinade sauce. Side with the fried pak choi. Garnish with the spring onion greens, the picked coriander leaves, the toasted sesame seeds, any remaining chilli (to taste), and a lime wedge. Tuck in!