Fish and Shellfish Recipes - Trout with Black Rice Recipe

Ingredients

• 2.5cm/1 in piece fresh root ginger, peeled and grated

• 1 garlic clove, crushed

• 1 fresh red chili, seeded and finely chopped

• 30ml/2 tbsp soy sauce

• 2 trout fillets, each about

• 200g/7oz oil, for greasing

For the rice:

• 15ml/1 tbsp sesame oil

• 50g/2oz/3/4 cup fresh shiitake mushrooms, stems discarded, caps sliced

• 8 spring onions (scallions), finely chopped

• 150g/5oz/3/4 cup black rice

• 4 slices fresh root ginger or galangal

• 900ml/1 1/2 pints/3 3/4 cups boiling water or chicken stock

Serves 2

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Method:

1. Make the rice. Heat the sesame oil in a pan and fry the mushrooms with half the spring onions for 2-3 minutes.

2. Add the rice and sliced ginger to the pan and stir well. Cover with the boiling water or stock and bring to the boil. Reduce the heat, cover and simmer for 25-30 minutes or until the rice is tender. Drain well and cover to keep warm.

3. While the rice is cooking, preheat the oven to 200°C/400°F/ Gas 6. In a small bowl mix together the grated ginger, garlic, chili and soy sauce.

4. Place the fish, skin side up, in a lightly oiled shallow baking dish. Using a sharp knife, make several slits in the skin of the fish, then spread the ginger paste all over the fillets.

5. Cover the dish tightly with foil and cook in the oven for 20-25 minutes or until the trout fillets are cooked through.

6. Divide the rice between two warmed serving plates. Remove the ginger. Lay the fish on top and sprinkle over the reserved spring onions, to garnish.

Note: Pink trout fillets cooked with ginger make a stunning contrast to black rice.