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 | 4 | | spring onions | | | 1 | | red capsicum | | | 2 Tbs | | soy sauce | | | 2 Tbs | | red wine vinegar | | | 2 tsp | | sesame oil | | | 2 tsp | | ginger | | | 1 tsp | | lemon zest | | | 1 Tbs | | brown sugar | | | 4 | | trout fillets | | | 4 tsp | | sesame seeds | |
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| 1 | Prep: Cut spring onions into thin diagonal slices. Core, seed and julienne cut capsicum. Grate the ginger. Make 4 aluminium foil envelopes large enough to take the trout fillets. | | 2 | Combine spring onions, capsicum, soy sauce, vinegar, sesame oil, ginger and sugar in a small bowl. | | 3 | Place a fillet in each envelope and spoon mixture over the top of each fillet, dividing equally. Sprinkle each fillet with a teaspoon of sesame seeds and lemon zest. | | 4 | Tightly crimp-seal the foil envelopes. Cool in the refridgerator and then transfer to the freezer. | | 5 | Defrost well before baking in a preheated 220°C oven for 10-12 minutes or until the foil is puffed and fish is cooked. |
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| Servings: 4 |
| Preparation time: 20 minutes |
| Cooking time: 12 minutes |
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| Nutrition Facts |
| Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information provided by the recipe author. |
| | | | | | | | Amount Per Serving | | | | | Energy (kJ) | | 1020.00 | | | Energy From Fat (33%) | | 337.22 | | | | | % Daily Value | | Total Fat 9.00g | | 14% | | | Cholesterol 82.00mg | | 27% | | | Sodium 551.00mg | | 23% | | | Carbohydrates 10.00g | | 3% | | | Net Carbohydrates 10.00g | | | | | Protein 31.00g | | 62% | |
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| Recipe Source |
Source: Family Circle's "All-time Favorite Recipes" |
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| Copyright © 2006, The Gourmet Saint |
Asian Trout Bundles