Summertime... and as the saying goes, the living is easy! Get together with friends or colleagues and chill out for a delicious barbecue. The Radisson Blu Royal Hotel shares with us their delicious recipe for a BBQ trout with ginger and lime.
- 4 trout, gutted. Head and tail removed.
- 60g pickled ginger, cut in julienne.
- 30ml ginger pickle.
- 2 limes, zest and juice.
- 8 sprigs of coriander, chopped.
- 1 tsp oyster sauce.
- ½ tsp sesame oil
- ½ tsp veg oil
- ½ clove of garlic, chopped.
- 8-10 pieces of parchment paper, cut to the size of the trout portions
- First things first, light the BBQ well in advance. The first key to BBQ fish is a good steady heat and well-seasoned grill bars. The addition of soaked wood chippings is always a welcome addition in particular when cooking trout or salmon.
- Rinse the trout with cold water and pat-dry with kitchen paper.
- Combine the rest of the ingredients, mix well and divide between the 4 trout, spreading inside the belly, cover and place in fridge for 20 minutes.
- Because trout is an oily fish you won’t need to oil prior to grilling. The second key to grilling fish is not to move it.
- The grill should be hot enough that you can place a piece of parchment paper on it, The paper should turn slightly brown, but defiantly not burst into flames. Check with a single piece of paper first.
- When you are happy with the heat, place each portion on a piece of paper and place on the grill paper side down
- Let the fish sit in one spot for about 4 minutes causing the skin to become crispy and charred, but not burned.
- Place a second piece of paper on the top of the fish and turn over gently using a wide heat proof spatula. Gently peel the paper from the crispy skin.
- Cook for a further 4 minutes on the second side.
- Remove and allow to sit for 2 minutes.
Recipe courtesy of The Radisson Blu Royal Hotel