The Flexible Pescatarian by Jo Pratt

Author:Jo Pratt
Language: eng
Format: epub
Publisher: Quarto Publishing Group
Published: 2019-03-28T16:00:00+00:00

Flexible

Both prawns and scallops are good alternatives to the squid, or why not try a combination of all three for a super-seafood stir-fry? For those fish-free days, sliced firm tofu works wonders cooked in exactly the same way as the squid.

◁ Whole roast trout

with soy, carrot, spring onion and sesame

Time taken 45 minutes, plus 30–60 minutes marinating

Serves 4

My husband Phil has recently taken to fly-fishing and, as luck would have it, has become pretty good at it. Fresh rainbow trout has been making a regular appearance on the menu at home, and we are always trying out different recipes and ways of serving it. One of our favourites is to bake it whole with a selection of Chinese flavours that infuse the delicate trout while it’s baking. The end result is juicy fish, plenty of sauce and tender cooked vegetables. All you need to do is cook some rice or noodles, and you’ve one tasty meal.

approx.1.5kg/3 lb 5 oz whole trout, gutted

25g/1 oz piece ginger, cut into matchsticks

2 garlic cloves, peeled and finely sliced

2 tbsp soy sauce

2 tbsp mirin

1 tbsp honey

1 tbsp Chinese five-spice

3 spring onions, finely sliced at an angle

1/2 large or 1 small red pepper, deseeded and finely sliced

2 carrots, cut into matchsticks

1 red chilli, deseeded and finely sliced

1 tbsp sesame oil

Using a sharp knife, score both sides of the trout through the skin, about 2cm/3/4 inch apart.

Line a large baking tray with a larger piece of greaseproof paper or aluminium foil so it comes up the sides, and place the trout on top.

Mix together the ginger, garlic, soy sauce, mirin, honey and Chinese five-spice. Spoon this over the trout and, using your fingers, rub the marinade into both sides of the scored flesh, placing pieces of garlic and ginger into the slits as well.

Leave the trout to marinate for 30 minutes to 1 hour.

Preheat the oven to 180°C/350°F/gas 4.

Scatter the spring onion, red pepper, carrot and red chilli over the top of the trout. Pour over the sesame oil and place the marinated trout into the oven. Bake for 25 minutes, until the vegetables are tender and the trout is cooked through.

Serve whole at the table, flaking the fish straight from the bone.

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