Sesame miso trout
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Mary Berry's super quick fish supper is given an Asian twist with the addition of a miso and sesame sauce.
Alternatively you can cook the trout in a foil parcel for 8 minutes on the barbecue.
Ingredients
For the sauce
- 4 tbsp sweet chilli sauce
- 1 tsp white miso paste
- 2 tsp olive or sesame oil
For the trout
- 4 trout fillets (125g/4½oz each), skin on
- 4 tsp white miso paste
- 3 tbsp sesame seeds
- 2 tbsp sunflower oil, plus extra for the vegetables
- knob of butter
- 4 bok choi, sliced into large pieces
- 6 spring onions, trimmed and finely sliced
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
To make the sauce, whisk all of the ingredients and 6 tablespoons of water together in a small bowl. Set aside.
To make the trout, season the fillets with salt and pepper and spread the miso paste on the flesh side. Sprinkle the sesame seeds over the top of the miso and press down to stick the seeds to the paste.
Heat the oil in a frying pan over a medium heat. Add the trout fillets, seed-side down, and fry for about 2–3 minutes, until golden brown. Very carefully turn the fillets over and fry for about 2 minutes on the skin side. Add the butter and, when foaming, use a teaspoon to baste the trout in the butter mixture.
Transfer the fillets to the baking tray, skin-side down, and cook for about 7–8 minutes, until just cooked through.
Meanwhile, wipe the pan clean and heat a little oil over a high heat. Add the bok choi and spring onions. Season with salt and pepper and stir until just wilted.
Spoon the vegetables onto a serving dish and place the trout fillets on top.
Add the sauce ingredients to the pan and gently warm until just bubbling. Spoon over the trout and serve immediately.
Recipe tips
Make sure you buy fish fillets that are the same size and shape so they cook at the same rate. Replace the bok choi with fresh spinach, if preferred.
The sauce can be made ahead – chill in the fridge and then warm through when ready to serve as described in the method. Serve with the trout and vegetables. This dish is not suitable for freezing.
