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Roasted Spicy Golden Trout

Course: Side Dish
Cuisine: Indian

Ingredients

  • 5 kg golden trout
  • Salt to season
  • Juice of 1 lemon
  • 1 lime sliced
  • 4 tbsp spicy marinade
  • 2 sprigs fresh coriander leaves finely chopped for garnish

Spicy marinade:

  • 6 large garlic cloves
  • 2 inch ginger
  • 1 large red chilli
  • 1 tbsp red chilli powder
  • 1 tbsp Kashmiri chilli powder
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp fennel powder
  • ½ tsp black peppercorns
  • ½ tsp coriander powder
  • 2 sprigs coriander leaves
  • 3 mint leaves
  • 1 medium ripe tomato; chopped
  • 1 tbsp apple cider vinegar

Instructions

To prepare the spicy marinade:

  • Blend all the ingredients into a smooth paste. (Water is not necessary if the tomatoes are ripe enough, but add a few drops if you need to).

To prepare the fish:

  • Clean the insides of the fish and also de-scale. (I got this done at the Trout farm itself; not an easy feat cleaning this big fella in an apartment kitchen).
  • Score the fish on both sides; season with salt and rub with lemon juice.
  • Liberally apply the spicy marinade on both sides and also the insides of the fish. Allow to sit for at least 4-6 hours, overnight is preferable.
  • Bring to room temperature before roasting in the oven.
  • Pre-heat the oven to 180°C (fan forced); line an oven proof tray with baking paper. Line the fish with lime slices and place in the baking tray.
  • Roast in the oven for 35-40 minutes or till done.
  • Serve on top of the rice and with a side of pickled onions, lemon wedges and garnished with fresh coriander leaves.

Notes

The amount of marinade to be used and cooking times will vary according to the type and weight of the fish used.