This page contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. All our articles and reviews are written independently by the Netmums editorial team.

Bag baked trout with ginger soy - Annabel Karmel

With a milder flavour than salmon, trout is a good fish to try if children find salmon a little overpowering...

★★★★☆ Rated 4 out of 5 stars. 1 Rating
Rate this recipe
  • Difficulty: Easy
  • Serves 1

Preparation

Total time
15 Mins
Preparation time
5 Mins
Cooking time
10 Mins
  • sunflower oil (for greasing)

  • 1 rainbow trout (filleted and pin bones removed)

  • fresh ginger (6 thin slices)

  • 1 tbsp soy sauce

  • 1 tsp rice wine vinegar

  • 1 tbsp water

For the dressing

  • 1 tbsp sunflower oil

  • 2 spring onions, finely chopped

  • ½ tsp fresh ginger, grated

  • 1 tbsp soy sauce

  • 1 tbsp rice wine vinegar

  • ½ tsp sesame oil

  • ½ tsp clear honey

  1. Preheat oven to 200'C/400'F/Gas mark 6 with a baking sheet in the oven

  2. Cut 2 large pieces of foil or baking parchment and grease with sunflower oil - lay the fish fillets on the foil/parchment and place 3 slices of ginger on each one

  3. Mix the soy sauce, vinegar and water together and spoon over the fish

  4. Wrap the foil/parchment to form a parcel, scrunching the foil or using metal paper clips to help secure the parchment

  5. Put on the baking sheet and bake for 10 minutes

  6. Meanwhile, heat the sunflower oil in a small frying pan

  7. Add the onions and ginger and when they start to sizzle, take the frying pan off the heat and set aside

  8. Unwrap the fish parcels and remove the ginger - transfer the fish to the plates, using a fish slice or palette knife and sliding it between the fish and the skin to remove the skin from the cooked fish

  9. Pour any juices left in the foil/parchment into the frying pan, then add the soy sauce, vinegar, sesame oil and honey

  10. Stir together, then spoon over the fish and serve immediately

Tips

Filleted trout will often have pin bones and these must be removed for children - run your finger down the flesh side of the fillet, you will feel the pin bones and can easily pluck them out using a pair of tweezers

Reviews

★★★★☆ Rated 4 out of 5 stars. 1 Rating
Rate this recipe
  • Guest

    ★★★★☆ Rated 4 out of 5 stars.

    Trout really rings the changes here, as you usually associate Salmon with ginger . Trout is just as quick and easy to cook and I think a lot tastier.

    Reviewed on 03/03/15

Related collections

Most loved Netmums recipes

Netmums Newsletters

Yes, please! I want the best parenting news around

*By signing up you accept Netmums' Privacy Policy and Terms & Conditions.