The perfect thing when you want something, light, quick and nourishing. Green vegetables and omega 3 rich ocean trout make for a well balanced meal, especially when you serve it with some brown rice to soak up the delicious sesame and ginger dressing. You can have a healthy and oh so tasty dinner ready in about 20 minutes, and that’s a win in my books.
This dish isn’t about overpowering big flavours, it’s more delicate than that. With the gently steamed ocean trout and freshness of ginger. I love ocean trout as it is a bit more subtle than salmon and it’s perfect with this dressing. However, if you can only get your hands on salmon go ahead and do it with that. I want to try a whole baked fish variation of this with the same flavours but the whole fish, wrapped in baking paper and foil and baked in the oven.
I used a 250g fillet of ocean trout in this recipe which is huge and for me, enough for two servings, but feel free to fillet to your fish smaller and cook for a few minutes less. I liked having the whole fillet on the table between two and sharing it. The cook time in this recipe is for medium rare, if you like it cooked through add a couple of minutes.
1 x 250g fillet of ocean trout, skin on.
3 slices of lemon (2 mmm thicks)
3 x5 cm pieces of spring onion
1 inch piece of ginger
1 bunch asparagus (approx 10 small spears)
1 bunch broccolini
1 Tbs sesame seeds, toasted
1 tsp sesame oil (plus a couple of drops for the vegetables)
2 tsp soy sauce
2.5 tsp mirin
1 Tbs rice wine or cooking sake
1/4 tsp grated ginger
Line a steaming basket with a small square of baking paper, should just cover the bottom. Cut the skin off the piece of ginger and place on top of the paper, followed by the spring onion and lemon. Chop the rest of the ginger finely and place over a pot of water with the lid on the steamer. Bring the water to a boil.
Mix together the oil, soy sauce, mirin, rice wine, 1/4 tsp of ginger and 1/4 tsp of the sesame seeds.
Once the water is boiling place the ocean trout skin side down in the steamer on top of the lemon, drizzle over 1/2 tsp of the dressing, replace the lid and cook over the boiling water for 7-8 minutes.
Meanwhile heat a frypan on medium high heat and add the broccolini, asparagus, ginger, few drops of sesame oil and a couple of tablespoons of water. Cook for a few minutes until water has evaporated. Remove from the pan and dress with a couple of teaspoons of dressing.
Once the salmon is cooked drizzle it with the remainder of the dressing and eat with the green vegetables on the side (and some brown rice to soak up the sauce).