Caramelized Trout With Broccolini And Tamari Almonds

Ingredients

• 4-6 Trout fillets (I used 6 small salmon trout fillets)
• 1 Bunch of broccolini
• 1/2 Cup almonds
• 1/2 Tbls tamari (or soy)
• 1/2 tsp maple syrup
• 1/2 tsp smoked paprika
• CARAMEL SAUCE-
• 1 Stalk lemongrass, bruised
• 1/3 Cup brown sugar
• 2 Tbls fish sauce
• 1 1/2 Tbls soy sauce
• 1 tsp ginger, grated
• 1/2 tsp black pepper
• 2 Scallions, thinly sliced
• 1 Tbls cilantro, chopped
• 1 Red chili, finely chopped
• 1 Tbls neutral oil

Method

1. Heat the oven to 180C. Mix together the tamari, maple syrup, smoked paprika and almonds and spread out on a lined baking sheet. Bake for 10-12 minutes or until golden brown. Keep a close eye on them so they don't burn. Set aside.
2. Place the lemongrass, sugar, fish sauce, soy, ginger and and black pepper into a wok or large pan. Bring to a simmer over medium heat and cook, stirring, until the sauce thickens and becomes syrupy.
3. Place the fish skin side down into the sauce. Cook, basting with the sauce regularly for 2 minutes. Turn the fish over and cook until fish is just cooked through, 2-3 minutes longer.
4. Transfer fish to serving plates and drizzle over the sauce. Toss the broccolini into the pan for 1-2 minutes until bright green. Remove from the pan and place on the plates.
5. Scatter the Tamari almonds over the broccolini. Garnish the fish with cilantro, scallions and chilli.

Product used in recipe

• SQUID BRAND - SQUID BRAND PREMIUM FISH SAUCE 300ML