Wednesday, August 5, 2009

Barbecued Chinese trout in tinfoil parcels

Barbecued fish is great, but is not quite as robust as meat or vegetables. If you are doing whole fish like sardines or small mackerel, then a little grill holder is good, as you can cook them in this on top of the barbecue. Another good technique for fish is to marinate it and cook it in a parcel of tinfoil.

1 trout, gutted and cleaned
1 large chunk of fresh ginger
2 spring onions
2 teaspoons of light soy sauce
2 teaspoons of sesame oil

  1. Cut off the trout's head and tail, and cut it into 3 equal-sized sections. Put the trout in a bowl.
  2. Mix the marinade ingredients together, then pour over the trout, cover with clingfilm and leave to marinade in the fridge for a couple of hours.
  3. Wrap each piece of trout in a piece of foil and cook over the barbecue until done, turning once (at least 8 minutes and maybe more, depending on the heat of your barbecue).

Hands off my camera
One of the curses of digital cameras is that they break down the barriers between what is a toy and what is not. This means that kids feel free to grab them and take hundreds of awful, out of focus shots with them which their parents then have to spend hours deleting (usually after midnight). However, I really liked the one below and spared it from the usual cull. Well done Sammy.

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