Summary

Ingredients

• 50 g iner, fresh
• 3 clove (s) garlic
• 2 chilli pepper (s), red
• 1 bunch coriander greens
• 8 tablespoon soy sauce
• 2 tablespoon oil (sesame oil)
• 400 g bell pepper (s), red and yellow
• 4 trout (s) (approx. 00 g each)

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Instructions

1. 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.
2. Prep the bell peppers. Clean, quarter, and core the red and yellow bell peppers. Cut them into thin strips.
3. 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.
4. 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.
5. 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.