Roasted Oriental Trout

Prep
120 mins Cook
23 mins Serves
6

2 large whole trout, cleaned and scaled, about 450g each

Marinade

110ml (4floz) tamari (wheat free soy sauce)

110ml (4floz) rice wine vinegar

4 garlic cloves, crushed

3 spring onions chopped finely

3cm piece of fresh root ginger, grated

4 tbsp Groovy Food Rich and Dark Agave Nectar

2 star anise

Fresh coriander leaves to garnish

Lime wedges to accompany

Banana leaves for presentation (optional)

#DINNER #Lunch

Directions:

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Clean the trout under cold running water. Make several diagonal slashes on either side of the fish then place in a large dish. Make up the marinade by mixing all the ingredients together. Coat the trout with the marinade. Cover and chill for 2 hours.
Place the 2 trout each on a large piece of foil (large enough to enclose the fish) and spoon over some of the marinade. Loosely cover the fish with the foil to make a parcel. Allow space in the parcel for air to circulate around the fish. Place on a baking tray and cook in a preheated oven at 200ºC, gas mark 6 for 20 minutes or until the trout is cooked through.
Open the foil parcel and grill for 2-3 minutes to crisp up the skin. Any remaining marinade you can place in a small pan and simmer until syrupy. Strain through a sieve and use to drizzle over the cooked trout.
Garnish with lime wedges and chopped fresh coriander and serve on banana leaves. Delicious served hot or cold.