Trout is not only an excellent source of protein, but it also has omega-3 fatty acids, niacin, vitamin B6 and B12, phosphorus, and selenium.
INGREDIENTS:
4 x 130g ocean trout fillets
Gochujang glaze
2 tablespoons Gochujang
1 tablespoon maple syrup
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 clove garlic, crushed
1 teaspoon finely grated ginger
Pickled Cucumber salad
1 teaspoon sea salt
1 ½ tablespoons maple syrup
3 tablespoons rice vinegar
1 tablespoon sesame oil
3 Lebanese cucumbers
½ cup chopped fresh coriander leaves
2 teaspoons black sesame seeds
METHOD:
Arrange one oven shelf to the highest position. Preheat oven 220°C fan grill and line a baking tray with baking paper. Pat dry fillets with paper towel and place onto prepared tray.
Whisk together glaze ingredients and spoon half evenly over fillets, reserving the remaining marinade. Bake 8-10 minutes or until cooked and golden on top.
Whisk together salt, maple syrup, rice vinegar and sesame oil and pour into a serving bowl. Set aside.
Wash and pat dry cucumbers with a clean towel. Place onto a chopping board and lay a large chef’s knife flat against the cucumber. Carefully smash down lightly with your other hand until the cucumber begins to crack open. Repeat along its full length.
Once the whole cucumber is completely open, cut down the middle. Carefully slice cucumber lengths at a 45-degree angle into bite-sized pieces. Add to salad bowl along with coriander and sesame seeds. Toss to mix well.
Serve trout with cucumber salad and reserved Gochujang sauce.
NOTES:
Freshwater-reared, sold as 'Rainbow Trout', has a delicate flavour, low-medium oiliness, and moist, soft texture. Saltwater-reared, sold as ‘Ocean Trout', has a richer flavour, higher oil content and moist, firmer flesh, similar to Atlantic Salmon, though with a deeper colour.
ALTERNATIVE SPECIES:
Salmon, Coral Trout, Brook Trout, Yellowtail Kingfish, Sea Mullet.