Ingredients

The following ingredients have 4 Servings
  • 4 fresh trout (gutted and scaled)
  • 3 Tbsps vegetable oil
  • 6 scallions
  • 2 cloves garlic cloves (chopped)
  • fresh ginger (peeled and chopped)
  • 1 stalk Lemongrass (outer skin removed and finely chopped)
  • 2 red chili peppers (deseeded and chopped)
  • 8 sugar Snap pea (halved)
  • 2 carrots (cut into very fine strips)
  • 1 Tbsp sesame oil
  • 1 Lime (juiced)
  • 2 Tbsps soy sauce
  • 1 Tbsp dry sherry

Instruction

  • Heat the oven to 180ºC (160º fan) 375ºF, gas 5.
  • Wash the fish and pat dry with kitchen paper. Season the cavities with salt and pepper.
  • Heat the vegetable oil in a large pan. Finely slice the white parts of the spring onions and shred the green parts into long strips.
  • Gently fry the white parts of the spring onions with the garlic, ginger, lemongrass and chilli peppers until they are soft.
  • Lightly oil 4 large sheets of greaseproof paper and put a fish in the middle of each. Place the fish in a large roasting pan, drawing up the edges of the greaseproof paper.
  • Place the spring onion mixture in the cavities of the fish and spread the sugar snaps, carrot and green parts of the spring onions on top.
  • Mix together the sesame oil, lime juice, soy sauce and sherry and pour over the fish. Scrunch the edges of the paper together to make a seal and bake in the oven for 25-30 minutes or until the fish are cooked through. Baste the fish with the cooking juices before serving.