FAST FISH: quick and easy dishes using versatile, no-waste fish fillets

SERVES 4 PREP AND COOK TIME 25 MINUTES

½ cup (125ml) soy sauce

¼ cup (55g) caster sugar

1 tablespoon finely grated fresh ginger

2 teaspoons sesame oil

¼ cup (60ml) rice wine vinegar

4 x 200g ocean trout fillets, skin on, pin-boned

8 stems choy sum (440g), cut into 5cm lengths

200g sugar snap peas

1 cup (160g) frozen peas, thawed coriander leaves, to serve

1 Preheat oven to 220°C (200°C fan-forced). Line an oven tray with baking paper.

2 For the soy glaze, combine soy sauce, sugar, ginger, oil and half the vinegar in a small saucepan; cook marinade over high heat for 6 minutes or until thickened.

3 Place trout on lined tray; brush with half the marinade. Roast for 8 minutes or until browned and almost cooked through. Place remaining soy glaze in a bowl; stir in remaining vinegar.

4 Meanwhile, bring a large saucepan of salted water to the boil. Add choy sum; cook for 1 minute. Add sugar snap peas and peas; cook for a further 1 minute or until vegetables are tender and crisp. Drain well; transfer to a bowl.

5 Scatter ocean trout with coriander leaves. Serve with vegetables and remaining glaze as a dressing. Not suitable to freeze or microwave.