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Citrus & herb ocean trout with ginger braised buk choy
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Family-favorite citrus and herb-spiced trout with ginger-infused bok choy by Curtis Stone.
Ingredients:
  • 8 fresh ocean trout fillets (about 180g each), skin on
  • 20.00 ml chopped fresh thyme
  • 20.00 ml chopped fresh parsley leaves
  • zest of 1 lemon
  • zest of 1 orange
  • 54.60 gm olive oil, divided
  • 4 small buk choy, halved vertically
  • 1 shallot, finely chopped
  • 2cm piece fresh ginger, finely chopped
  • 4 cloves garlic, finely chopped
  • 4 sprigs fresh thyme
  • 318.75 gm chicken stock
  • 42.00 gm soy sauce
  • 30.00 gm unsalted butter
Instructions:
  • Lay the fish skin-side down in a spacious baking dish and generously coat it with thyme, parsley, lemon, and orange zests. Gently press the herbs and zests into the fish. Cover the dish and let it marinate in the refrigerator for 4 hours or overnight.
  • Allow the fish to come to room temperature and generously season with salt and pepper.
  • Place 2 large frying pans on the stove and drizzle 1 tbsp of oil into each. Gently lay the fish fillets skin-side down in the pans.
  • Sear the fish over medium-high heat for 5-6 minutes until the skin gets golden brown and crisp. Adjust the heat as needed. Flip and cook for another 2 minutes until the fish is cooked through and pink in the center. Place it on a platter and loosely cover with foil to keep it warm.
  • Once the fish is on the stove, preheat a large heavy frying pan over high heat. Add the remaining oil to the hot pan, followed by the bok choy cut-side down. Sear for 5 minutes until caramelized. Then, toss in the shallot, ginger, garlic, and thyme. Stir and cook for an additional minute to enhance the flavors.
  • Pour in the stock and soy sauce, then cover the pot. Bring to a boil, then lower the heat and simmer for 5-7 minutes, or until tender.
  • Take out the bok choy from the pan and turn up the heat to medium-high. Let the liquid simmer and thicken for 3 mins. Add the butter and stir.

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