Asian

Ocean trout with miso butter

Name: Ocean trout with miso butter recipe
Yield: 4
Cuisine: /asian
Ingredients: 8 spring onions, trimmed; 80g butter, softened; 1 tbs white miso paste; 1/2 tbs soy sauce; Finely grated zest of 1 lime & juice of 1/2, plus wedges to serve; 1 tsp honey; 4 (180g each) ocean trout fillets, skin removed, pin-boned; 1 long red chilli, thinly sliced; 2cm piece ginger, cut into matchsticks; Steamed rice, kimchi & coriander leaves, to serve

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Apr 12, 2020

“Open the parcels at the table for the fragrant flourish of billowing steam,” says Colin Fassnidge.

8 spring onions, trimmed
80g butter, softened
1 tbs white miso paste
1/2 tbs soy sauce
Finely grated zest of 1 lime & juice of 1/2, plus wedges to serve
1 tsp honey
4 (180g each) ocean trout fillets, skin removed, pin-boned
1 long red chilli, thinly sliced
2cm piece ginger, cut into matchsticks
Steamed rice, kimchi & coriander leaves, to serve

Method

1.

Preheat oven to 220°C. Cut four 40cm x 30cm sheets of baking paper.
2.

Place spring onions in a heatproof bowl, cover with boiling water and stand for 2 minutes to soften. Drain and set aside.
3.

Combine butter, miso, soy sauce, lime zest and juice and honey in a bowl.
4.

Lay out the pieces of baking paper on a bench. Place 2 loosely coiled spring onions in the centre of paper. Spread butter mixture all over each piece of trout and place on top of spring onions. Scatter chilli and ginger on top of each. Bringing edges of paper together, loosely close to seal parcels, allowing some space for steam to circulate. Bake for 10 minutes.
5.

Remove the parcels from the oven and stand for 2 minutes before opening parcels. Serve with cooking juices, steamed rice, kimchi, coriander leaves and lime wedges.