Prep time: 15 mins

Cooking time:  30 mins

Serving: 4 people


You will need

  • 2 whole trout (cleaned, 30-35cm in length)
  • 3tbsp of Spiral Sunflower Oil
  • 4cm knob ginger, julienned 
  • 1 long red chilli (sliced on an angle)
  • 1 stick of white lemongrass (finely sliced)
  • 1 orange (juice and zest only)
  • 2tbsp of Spiral Foods Brown Rice Vinegar 


  • 2tsp of Spiral Tamari
  • 1tbsp of Spiral Rice Malt Syrup 
  • 1 long red chilli (thinly sliced)
  • 2 Spring Onions (sliced on an angle) 
  • 1tbsp of white sesame seeds (lightly toasted)
  • 1tbsp of black sesame seeds (lightly toasted) 
  • 1 lime (juice only) 

Step 1

Preheat oven to 160°C. Lightly grease a baking dish. Score trout on each side and place in the dish. Brush with a little sunflower oil. 


Step 2

Heat a large frying pan over a medium heat, pour in sunflower oil, add ginger, chilli and lemon grass. Sauté for a few minutes. Add orange (juice & rind), brown rice vinegar, tamari , rice malt and stir to combine. 


Step 3

Pour over fish in the baking dish. Cover with a sheet of baking paper, wrap tightly in foil and bake for 20-25minutes. 


Step 4

Serve fish topped with a salad of red chilli, spring onions, orange segments and sesame seeds. Finish with a drizzle of pan juices and a squeeze of lime juice.