Marinated bay trout

A delicious recipe using fresh locally caught fish.

Serves 4-6

Shopping List

1 Bay trout (whole then filleted, boned and skin off)
2 medium sized potatoes
4 tablespoons mushroom soy sauce
1 teaspoon shredded pickled ginger
½ teaspoon garlic puree
1 carrot, cut into julienne
1 Spanish onion, sliced finely
1 red capsicum, sliced finely
2 tablespoons chopped fresh coriander

  • Step 1

    Cut all the vegetables into julienne and finely shredded, set aside.

  • Step 2

    Fillet and de-bone the bay trout and set aside in a bowl. Slice into thin slices and marinate in a bowl with the soy, pickled ginger and garlic puree for 5 minutes.

  • Step 3

    Slice the potatoes thinly then pan fry or oven roast until ready.

  • Step 4

    Sear the bay trout off in a very hot pan in a little oil.

  • Step 5

    In a separate pan, sautee the vegetables for 1-2 minutes, then take off, season and add the chopped coriander.

  • Step 6

    Layer the potato on a plate, top with the sautéed vegetables and place the seared bay trout on top. Serve with a slice of lemon.