After an interminably long winter, and a surfeit of gutsy, rich, earthy food, I'm starting to crave lighter fare. This is a quick and simple supper for two, perfect for weeknights. (Or for one: keep one of the cooked fillets for a zesty, herby trout & noodle salad the next day.)
- 2 trout fillets (skin on, to keep them in one piece as they steam)
- 3 spring onions, sliced
- Thumb-size piece of fresh ginger, peeled and thinly sliced
- 1 red chilli, deseeded and thinly sliced
- Handful of coriander leaves, chopped
- 3/4 thin slices of lime
- 3 tbsp sake
Preheat the oven to 180C/350F/Gas 4. Place all the ingredients in the middle of a large folded square of foil or greaseproof paper, the fish sitting on top of the spring onions. Pull up the sides of the foil or paper and scrunch together to form a loose but tightly sealed 'envelope'. Place carefully on a baking tray and bake for 15-20 minutes.
Serve each fillet on a pile of steamed rice and pak choi, drizzled with the juices from the cooking 'envelope' and a little light soy sauce.