Ingredients

• 2.5cm/1in piece fresh root ginger
• peeled and finely grated
• 2 tbsp white wine vinegar
• 1 lemon
• finely grated zest only
• 2 rainbow or sea trout fillets (about 125g/4½oz each)
• 1 tbsp olive oil
• fresh coriander leaves
• to garnish
• 1 finely sliced spring onion
• to garnish
• 1 tbsp olive oil
• ½ brown onion
• finely sliced
• 1 tsp golden syrup
• 1 red chilli
• seeds removed and finely chopped
• 85g/3oz couscous
• 1 red pepper
• seeds removed and finely diced
• 1 lemon
• juice only
• 1 lime
• juice only
• salt and freshly ground black pepper

Directions

• For the trout
• mix together the ginger
• vinegar
• lemon zest and a pinch of salt in a mixing bowl or shallow non-metallic baking dish. Rub the marinade all over the trout fillets. Cover and refrigerate for 15 minutes–1 hour.
• To make the sticky onions
• heat the oil in a small
• non-stick frying pan. Add the onion and cook gently
• stirring regularly
• for 4–5 minutes
• or until very soft and lightly browned. Stir in the golden syrup and chilli and cook for a further 1–2 minutes
• stirring constantly. Keep warm until ready to serve.
• Meanwhile
• prepare the couscous in a saucepan according to the packet instructions. Stir in the red pepper
• lemon juice and lime juice. Season with salt and pepper and keep warm.
• To cook the trout
• heat the oil in a large
• non-stick frying pan and fry the trout for 2–3 minutes on each side
• or until cooked through and lightly browned. If using thicker sea trout fillets
• you will need to cook them for slightly longer.
• Place the trout on warmed plates with the sticky onions and couscous. Garnish with the coriander and spring onion and serve immediately.