SOY-GLAZED FISH WITH GREENS

Prep time 15 mins Cooking time 20 mins Serves 1

INGREDIENTS

4 tbsp soy sauce

2 tbsp caster sugar

2 tsp finely grated fresh ginger 1 tsp sesame oil

2 tbsp rice wine vinegar 200g boneless ocean trout fillet 55g choy sum coarsely chopped 50g sugar snap peas

40g frozen peas, thawed

2 tbsp fresh coriander, coarsely chopped

2 green onions, thinly sliced diagonally Toasted sesame seeds, extra coriander and steamed brown rice, to serve

METHOD

Preheat the oven to 220°C. Combine sauce, sugar, ginger, oil and half the vinegar in a small saucepan; cook marinade, over high heat, for 4 mins or until thickened. Place trout on a small baking paper lined oven tray; brush half the marinade over trout. Roast, in oven, for 8 mins or until golden and almost cooked through. Meanwhile, bring a large saucepan of salted water to the boil. Add choy sum, cook for a minute, add sugar snap peas and peas, cook for another minute or until the vegetables are tender crisp. Drain well; transfer to a serving bowl with coriander and onion. Flake trout, discarding skin, add to bowl with remaining marinade and vinegar; toss gently to combine. Top with sesame seeds and extra coriander and serve with rice , if you like.