Grilled Trout with Pak Choi and Ginger-Soy Glaze
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in under an hour with minimal fuss. Grilled trout is wonderfully delicate and takes beautifully to the punchy ginger soy glaze, while the pak choi adds a lovely textural contrast and is packed with calcium and vitamins. The best part is that you probably have most of these ingredients in your pantry already, making this an affordable meal that tastes far fancier than the effort required. Fresh ginger brings that bright, warming note that makes everything feel restaurant quality, and honestly, there's something satisfying about serving a whole fish at the table.
Ella x
Ingredients
- 4whole trout fillets(about 150g each, skin-on)
- 8pak choi(halved lengthwise)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 1 tablespoonrice vinegar
- 2 teaspoonssesame oil
- 1 tablespoonhoney
- 3garlic cloves(minced)
- 3 tablespoonsolive oil(divided)
- 1lemon(halved)
- 2 tablespoonssesame seeds(white, toasted)
- 2scallions(thinly sliced)
- to tastesalt and black pepper
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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