Name: Roasted ocean trout and asian greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 x 200g ocean trout fillets; 6 kaffir lime leaves; 5 centimetre stick fresh lemongrass (10g), chopped finely; 1/2 teaspoon sesame oil; 250 gram baby buk choy, halved; 6 green onions (scallions), trimmed; 1 teaspoon light soy sauce; 2 tablespoon sweet chilli sauce; 1 1/2 tablespoon lime juice

Ingredients

2 x 200g ocean trout fillets

6 kaffir lime leaves

5 centimetre stick fresh lemongrass (10g), chopped finely

1/2 teaspoon sesame oil

250 gram baby buk choy, halved

6 green onions (scallions), trimmed

1 teaspoon light soy sauce

2 tablespoon sweet chilli sauce

1 1/2 tablespoon lime juice

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Place fish fillets on 30cm x 30cm piece of baking paper; top with lime leaves and lemongrass. Gather paper at top and fold sides and top into pleats to form a parcel. Place on baking tray. Bake about 8 minutes.

3.Just before serving, heat oil in wok; stir-fry buk choy, onion and soy sauce, over medium heat, until vegetables just wilt.

4.Drizzle combined sweet chilli sauce and juice over fish; serve with vegetables, and a squeeze of lime, if you like.

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Ingredients

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