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ingredients
soy ginger glazed rainbow trout
My Dad has a pretty cool yearly tradition. Every year he goes up north to a little inland lake and reunites with his childhood buddies for a weekend of fishing and fun. The lake itself is beautiful and serene but it is what lies beneath the surface that these men are interested in. The most sought after prize being fresh wild rainbow trout.
Sometimes he has a good year and sometimes not so good as far as fishing goes anyway. This year was an awesome year and he brought back the goods to prove it. I really love Asian flavourings and this recipe has a nice balance of that with sweet, sour, salty and spicy. Hope you like it.
Sometimes he has a good year and sometimes not so good as far as fishing goes anyway. This year was an awesome year and he brought back the goods to prove it. I really love Asian flavourings and this recipe has a nice balance of that with sweet, sour, salty and spicy. Hope you like it.
For the glaze: In a small sauce pot add all of your ingredients and cook on med heat to reduce by half.
For the Fish: This can be done in the oven or on the barbie. Place your fish on a baking sheet with parchment paper and bast a little glaze in the cavity of the fish. Score the skin of your fish on an angle by making cuts about half way into the meat on the top side. Don't worry about doing this to the bottom side. (I did not do this and thought of it after the fact so you won't see that in the photo) Bake on a med heat for about 20 to 30 minutes basting with the glaze ever 5 minutes or so. You can tell it is done if the fish is firm to the touch and flakes easily. If you do it on the barbie I would put the fish on the top rack so it is not as close to the direct heat. Plate your fish and any glaze remaining on the parchment can be poured over it.
For the Couscous: couscous is one of those things that is super easy to make. Basically you put it in a bowl and add a boiling liquid to it at a ratio of 1:1. Then you let it stand for 5 to 10 min and fluff with a fork. In a small sauce pot sauté your garlic, and spices until garlic is tender and then add stock and saffron and bring to a boil. Pour this mix into a bowl with your couscous and cover with saran wrap for 5 to 10 min. Stir in cilantro and serve.
For the Fish: This can be done in the oven or on the barbie. Place your fish on a baking sheet with parchment paper and bast a little glaze in the cavity of the fish. Score the skin of your fish on an angle by making cuts about half way into the meat on the top side. Don't worry about doing this to the bottom side. (I did not do this and thought of it after the fact so you won't see that in the photo) Bake on a med heat for about 20 to 30 minutes basting with the glaze ever 5 minutes or so. You can tell it is done if the fish is firm to the touch and flakes easily. If you do it on the barbie I would put the fish on the top rack so it is not as close to the direct heat. Plate your fish and any glaze remaining on the parchment can be poured over it.
For the Couscous: couscous is one of those things that is super easy to make. Basically you put it in a bowl and add a boiling liquid to it at a ratio of 1:1. Then you let it stand for 5 to 10 min and fluff with a fork. In a small sauce pot sauté your garlic, and spices until garlic is tender and then add stock and saffron and bring to a boil. Pour this mix into a bowl with your couscous and cover with saran wrap for 5 to 10 min. Stir in cilantro and serve.
glaze
1/2 cup brown sugar
1/2 cup soy sauce
juice of 1 large orange
juice and zest of 1 lime
2 cloves of minced garlic
3 Tbsp finely grated ginger
1 tsp Thai chilli garlic sauce or dry chilli flakes
Cilantro and curry couscous
2 cups chicken stock
2 cups cous cous
1 Tbsp butter
1 Tbsp minced garli
1 Tbsp Chinese five spice
1 Tbsp yellow curry powder
1 tsp pepper
1/4 cup chopped cilantro
1 tsp saffron threads
Tip for ginger: I buy a large root of ginger about once a year. I stick this in the freezer in a ziplock bag and when I want some I use a fine grater to grate some. It is much easier to grate and you have ginger whenever you want it.
1/2 cup brown sugar
1/2 cup soy sauce
juice of 1 large orange
juice and zest of 1 lime
2 cloves of minced garlic
3 Tbsp finely grated ginger
1 tsp Thai chilli garlic sauce or dry chilli flakes
Cilantro and curry couscous
2 cups chicken stock
2 cups cous cous
1 Tbsp butter
1 Tbsp minced garli
1 Tbsp Chinese five spice
1 Tbsp yellow curry powder
1 tsp pepper
1/4 cup chopped cilantro
1 tsp saffron threads
Tip for ginger: I buy a large root of ginger about once a year. I stick this in the freezer in a ziplock bag and when I want some I use a fine grater to grate some. It is much easier to grate and you have ginger whenever you want it.
beautiful fish
This is the reduced glaze
I've just added the liquid to the couscous and have to cover it now
Happy 60th B-Day Mom. I love you!
Suggested Drink Pairing
dry chardonay
design
additional photographs
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