Asia – Trout

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Make the soy marinade. Peel and finely dice the ginger. Finely chop the garlic. Halve the red chili peppers lengthways, remove the core, and finely chop them. Chop 2/3 of the coriander greens. Mix together the ginger, garlic, chili peppers, and coriander with the soy sauce and sesame oil.
Prep the bell peppers. Clean, quarter, and core the red and yellow bell peppers. Cut them into thin strips.
Prepare the trout. Wash the trout. Cut each trout diagonally 4 times on both sides. Drizzle the trout with the soy marinade. Refrigerate for 30 minutes.
Preheat the oven to 220°C (428°F). Place the pepper strips on a baking sheet. Place the trout on top of the pepper strips. Bake for 25-30 minutes.
Remove the trout from the oven. Arrange the pepper strips and trout on plates. Top with the remaining coriander greens. Serve with basmati rice and soy sauce.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.