Serves 2

Prep time 10 minuets

Cooking time 15 minutes


  • 2 British trout fillets

For the seasoning sauce:

  • 2 teaspoons soy sauce
  • 2 teaspoons Thai “chilli and shrimp paste” – this sweet and spicy paste is excellent used in this way.
  • 2 teaspoons coconut sugar – Palm sugar or brown sugar will work fine here as an alternative
  • 2 teaspoons tomato puree
  • 1 teaspoon Thai seven spice seasoning – or Chinese 5 spice will work if you can’t get that.

For the dressing:

  • The remaining 1/3 of the seasoning sauce
  • 1 teaspoon sesame oil
  • Juice of half a lime
  • 1 extra teaspoon soy sauce
  • 1 dessertspoon sunflower oil

Suggested accompaniments:

  • Ribbons of cucumber and some steamed rice


Pre heat the oven – 180 c

  • Mix the seasoning sauce ingredients together in a small bowl to make a rich, aromatic paste.
  • Place a piece of baking parchment on a baking sheet and place the trout fillets on this, skin side down.
  • Evenly spread 2/3 of the seasoning sauce over the trout and bake in the oven for around 12 minutes.
  • Meanwhile stir all the dressing ingredients together.
  • Once the cooked trout has rested for a minute or two, place it on the serving plate and drizzle over some of the dressing.
  • Add whatever you are going to use as an accompaniment and serve.
Connect on Facebook Connect on Twitter Connect on Instagram

Sign up to our Newsletter
to be entered into our monthly prize draw!