Ginger Lemongrass BBQ Trout
This delightful recipe combines the fresh flavors of trout with a sweet and tangy bottlegreen ginger and lemongrass glaze. The ginger and lemongrass cordial creates a flavorful marinade, complemented by the zing of root ginger, red chili, and lemon. Grilled to perfection, the trout is then glazed with a sticky, aromatic sauce and garnished with vibrant spring onions. Serve this dish alongside a crisp green salad and new potatoes for a meal bursting with deliciousness.
— Constant Cookbook
Ingredients
- 4 prepared trout
- 6 tbsps bottlegreen ginger and lemongrass cordial
- 25g piece root ginger
- 1 large red chilli
- 1/2 lemon
- 2 spring onions
Instructions
- Pour the bottlegreen ginger and lemongrass cordial in a pan, add 6tbsps water.
- Peel and finely slice the ginger, de-seed and cut the chilli into thin slices and add with a good squeeze of lemon juice, bring to a boil then simmer until reduced to a slightly thickened glaze.
- Barbecue or grill the fish for approx 15-20 mins, depending on size, turning half way through cooking. The fish will flake easily when cooked.
- Cut the spring onion into thin strips, add to the warm glaze and serve spooned over the fish.
- Serve with a green salad and new potatoes.
Yield
Serves 4
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