Full of flavour, your family will love this citrus and herb spice-crusted trout recipe with ginger braised buk choy from Curtis Stone.
- Place fish skin-side down in a large baking dish and sprinkle with thyme, parsley and lemon and orange zests. Gently press into fish. Cover, and refrigerate for 4 hrs or overnight.
- Bring the fish to room temperature before cooking and season with salt and pepper.
- Place 2 large frying pans on the stove. Add 1 tbsp of the oil to each pan and place the fish fillets skin-side down in the pans.
- Cook over medium-high heat for 5-6 mins or until skin begins to turn golden brown and crispy, adjusting heat as necessary. Flip and cook a further 2 mins or until fish is just cooked through and pink in the center. Transfer to a platter and cover loosely with foil to keep warm.
- While the fish is cooking, heat a large heavy frying pan over high heat. When pan is hot, add the remaining oil, then add the buk choy, cut-side down. Cook for 5 mins or until caramelised, then add shallot, ginger, garlic, and thyme. Stir and cook 1 min to release flavours.
- Add the stock and soy sauce and cover. Bring to the boil, reduce heat to low and simmer for 5-7 mins or until tender.
- Remove the buk choy from the pan and increase heat to medium-high. Reduce the liquid for 3 mins or until slightly thickened. Stir in the butter.
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Food Storage Container Set
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