Kat & Sue's Sweet & Spicy Roasted Rainbow Trout

This sweet and spicy fish recipe has become our go to meal when we’re rushed for time and in need for something delicious and satisfying as it is quick and easy to make. The extra hot sauce from Lingham’s is balanced with rich flavours from dark soya sauce and the freshly squeezed lime takes this whole recipe to zingy heights! 

Prep:  25 mins
Cook: 20 mins
Serves 2

Ingredients

• 2 fillets of high quality fish, roughly 250g per person. We use Brooklea’s Rainbow trout 
• 75ml Lingham’s extra hot chilli sauce
• 50ml dark soya sauce
• 1 clove of garlic, minced

Garnish

• 1 lime, cut in half
• 2 spring onions
• 1 red chilli diced

Method

• Preheat oven to 180C
• In a medium bowl, mix Lingham’s Extra Hot Chilli Sauce, dark soya sauce and garlic
• Add fish and let marinate for at least 20 mins 
• Bake in the oven, skin side down for 5 mins
• Flip fish carefully and cook for a further 15 mins 

Plate with garnish on top, squeeze lime over fish just before eating! Best served with freshly steamed white rice