Citrus & herb ocean trout with ginger braised buk choy

Full of flavour, your family will love this citrus and herb spice-crusted trout recipe with ginger braised buk choy from Curtis Stone.

Recipe «Citrus & herb ocean trout with ginger braised buk choy» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 8 fresh ocean trout fillets , skin on, 1 tbsp chopped fresh thyme, 1 tbsp chopped fresh parsley leaves, zest of 1 lemon, zest of 1 orange , 3 tbsp olive oil, divided, 4 small buk choy, halved vertically, 1 shallot, finely chopped , 2cm piece fresh ginger, finely chopped, 4 cloves garlic, finely chopped, 4 sprigs fresh thyme, 1 1/4 cups chicken stock, 2 tbsp soy sauce, 1 1/2 tbsp unsalted butter.

Ingredients:

• 8 fresh ocean trout fillets , skin on 
• 1 tbsp chopped fresh thyme 
• 1 tbsp chopped fresh parsley leaves 
• zest of 1 lemon 
• zest of 1 orange 
• 3 tbsp olive oil, divided 
• 4 small buk choy, halved vertically 
• 1 shallot, finely chopped 
• 2cm piece fresh ginger, finely chopped 
• 4 cloves garlic, finely chopped 
• 4 sprigs fresh thyme 
• 1 1/4 cups chicken stock 
• 2 tbsp soy sauce 
• 1 1/2 tbsp unsalted butter 

Instructions

1. 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.
2. Bring the fish to room temperature before cooking and season with salt and pepper.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.