Kim's Kitchen

2 trout fillets

2 tablesp. rapeseed or olive oil

2 cm fresh ginger, peeled and finely chopped

2 garlic cloves, finely diced

1 red chilli, diced

1 shallot, peeled and finely chopped

2 pak choi, trimmed and cut into halves, lengthways

25g butter, melted

2 tablesp. soy sauce

1 tablesp sesame oil

2 teasp. honey

20g sesame seeds, toasted

Juice of ½ a lemon

To serve: Brown rice and green salad

Heat the grill to high.

To cook the pak choi: Heat a tablespoon of oil in a frying pan over a low heat. Add the ginger, garlic, chilli and shallot.  Then add the pak choi, cut side down, and cook gently for a minute. Cover the pan and cook for a further two minutes.  Remove the pak choi and keep warm.  Keep the liquid in the pan to make the sauce.

To cook the trout:  Brush a little of the melted butter over a baking tray.  Lay the trout fillets on top, skin side down, and brush over the rest of the butter. Season with a little salt.  Cook for 4-6 minutes depending on the size of the trout fillets.

For the sauce: To the contents in the frying pan add the soy sauce, sesame oil, honey, a tablespoon of olive oil, the sesame seeds and juice of half a lemon. Stir and heat gently for a minute.

To serve: Place the trout and pak choi onto four plates and drizzle over the sauce. Serve with brown rice and a green salad.