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Curtis Stone's citrus and herb ocean trout with ginger braised buk choy.
- 8 fresh ocean trout fillets (180g each), skin on
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh parsley leaves
- Zest of 1 lemon
- Zest of 1 orange
- 3 tbsp 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
- 11/4 cups chicken stock
- 2 tbsp soy sauce
- 11/2 tbsp unsalted butter
Place fillets in a large baking dish and sprinkle thyme, parsley, lemon and orange zests onto flesh side of trout. Gently press into fish, cover, and refrigerate for 4 hours or preferably overnight.
Bring fish to room temperature before cooking and season with salt and pepper.
Place 2 large frying pans on the stove. Add 1 tablespoon of oil to each pan and place fillets skin-side down in frying pan.
Turn heat on pan to medium high and cook until skin begins to tur n golden brown and crispy, about 5-6 minutes, adjusting heat as necessary. Flip and cook
a further 2 minutes on the other side, until fish is just cooked through and pink in the center. Remove to a platter and let sit, lightly tented with foil to keep warm.
While fish is cooking, place a large shallow heavy based saucepan over high heat.
When pan is hot, add remaining oil and then add the buk choy, cut side down.
Cook for 5 minutes, or until caramelised, then add the shallot, ginger, garlic and thyme. Stir and cook 1 minute to release flavours
Add the stock and soy sauce and cover. Bring the liquid to a boil , reduce the heat and simmer the buk choy on low for 5-7 minutes, until tender.
Remove buk choy from pan and increase the heat to medium-high, reduce the liquid until slightly thickened, about 3 minutes. Stir in the butter.
To serve, place buk choy on platter and top.
Watch: Curtis Stone makes a delicious chicken and chorizo paella