Marinated ginger trout with couscous
Both rainbow and sea trout work well in this recipe so use whichever suits you best.
For the trout
For the sticky onions
For the couscous
For the trout, mix together the ginger, vinegar, lemon zest and a pinch of salt in a mixing bowl or shallow non-metallic baking dish. Rub the marinade all over the trout fillets. Cover and refrigerate for 15 minutes–1 hour.
To make the sticky onions, heat the oil in a small, non-stick frying pan. Add the onion and cook gently, stirring regularly, for 4–5 minutes, or until very soft and lightly browned. Stir in the golden syrup and chilli and cook for a further 1–2 minutes, stirring constantly. Keep warm until ready to serve.
Meanwhile, prepare the couscous in a saucepan according to the packet instructions. Stir in the red pepper, lemon juice and lime juice. Season with salt and pepper and keep warm.
To cook the trout, heat the oil in a large, non-stick frying pan and fry the trout for 2–3 minutes on each side, or until cooked through and lightly browned. If using thicker sea trout fillets, you will need to cook them for slightly longer.
Place the trout on warmed plates with the sticky onions and couscous. Garnish with the coriander and spring onion and serve immediately.