Wednesday, 2 November 2011

Worldfoods Fish Satay - Trout Marinated in Lemongrass and Turmeric

I mentioned that, in this round of Worldfoods challenges I wanted to try and do something different from last time. And, when I used the lemongrass and turmeric marinade to make satay before, I made chicken, beef and prawn kebabs, which didn't leave a lot of room to try something different this time around. Except fish.


 
I've been cooking trout quite a bit lately, and using it as a cheaper alternative to salmon. And I'd read recently that fish satay is popular in Malaysia, so I decided to use this marinade on some trout fillets.
 
I pin-boned the fillets, laid them out in an oven dish lined with foil and doused them in the marinade, leaving it for about 30 minutes. I then gathered the foil over the top to make a parcel and pinched the ends to seal it. After 15 minutes at 190C it was ready.



The marinade had given the fish a sweet, lemony flavour and you could definitely taste the muskiness of the turmeric in there too. I kept the juices that were left behind in the foil and spooned this over the fish before serving. Just goes to show that you can perk up a trout or salmon fillet easily with marinades such as this one. You could try it with a white fish fillet such as pollack or whiting too. I'd definitely serve this with some soft, fluffy rice and maybe some stir-fried vegetables, with the juices in the foil spooned over. Lovely.


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