Trout with a soy, ginger and chilli glaze
My family aren’t big fish eaters, but when I first made this for my partner he absolutely loved it — and now he often asks for it. I think it’s because trout isn’t a strong‑tasting fish, and the soy, ginger and chilli glaze really transforms it.
This dish is all about bright flavours: the trout cooks quickly, soaking up the sweet‑salty glaze while staying beautifully tender, making it perfect for a simple but impressive mid‑week meal. If you love recipes that deliver maximum flavour with minimal effort, this one’s a winner — the punchy mix of soy, ginger and chilli complements the delicate trout perfectly.
What goes well with this dish?
It cooks in no time at all, and pairing it with chips or plain boiled rice makes for an easy, satisfying meal.
Trout with a soy, ginger and chilli glaze
Ingredients
- 2 trout fillets
- 2 tbsp dark soy sauce
- 4 tbsp balsamic vinegar
- 1 garlic clove, crushed
- 2½ cm ginger or 1 tsp ginger puree
- 1 red chilli, deseeded and finely chopped
Instructions
- Season the trout fillets lightly on both sides with some salt and pepper. Heat the oil in a large frying pan over a high heat. Add the trout fillets and sear them for 30 seconds on each side.
- Take the pan off the heat and add the soy sauce, balsamic vinegar, garlic, ginger and chilli. reduce the heat to medium, return the pan to the heat and cook for 3mins, until the trout is cooked through.
- Serve the trout and glaze immediately with your chosen side, it really is that simple.