Grilled Trout with Pak Choi and Ginger-Soy Glaze

Instructions

1. 1

   Prepare the glaze by whisking together soy sauce, minced ginger, rice vinegar, sesame oil, honey, and minced garlic in a small bowl until well combined. Set aside.

   Tip: Make the glaze ahead of time so the flavors meld together while you prepare the other ingredients.

2. 2

   Preheat your grill to medium-high heat (about 200°C). Pat the trout fillets dry with paper towels and season both sides generously with salt and pepper.

   Tip: Drying the fish helps achieve better grill marks and prevents sticking to the grates.

3. 3

   Brush the grill grates with 1 tablespoon of olive oil. Place trout skin-side down on the grill and cook for 5-6 minutes without moving, allowing the skin to crisp.

   Tip: Resist the urge to flip the fish early—let it develop a golden crust for better flavor.

4. 4

   Carefully flip the trout fillets and cook for another 4-5 minutes until the flesh is opaque and flakes easily with a fork. Transfer to a warm plate.

   Tip: The internal temperature should reach 63°C for perfectly cooked trout.

5. 5

   Toss the pak choi halves with the remaining 2 tablespoons of olive oil and season with a pinch of salt. Place cut-side down on the grill and cook for 3-4 minutes until lightly charred.

   Tip: Grilling pak choi brings out its natural sweetness and adds a pleasant smoky depth.

6. 6

   Flip the pak choi and grill for another 2-3 minutes until tender and the leaves begin to wilt slightly. Transfer to a serving plate.

   Tip: Don't overcook the pak choi as it will continue to soften slightly as it rests.

7. 7

   Arrange the grilled trout and pak choi on serving plates. Drizzle the ginger-soy glaze evenly over both the fish and greens.

   Tip: Reserve a small amount of glaze to drizzle on the plate for extra visual appeal and flavor.

8. 8

   Garnish with toasted sesame seeds and sliced scallions. Serve immediately with lemon halves on the side for squeezing.

   Tip: A squeeze of fresh lemon juice brightens all the flavors and complements the richness of the grilled fish.