This is easily the nicest meal I ate this week. It is ridiculously simple to make, but impressive, colourful and most importantly, tasty.


  • 2 trout
  • 1 1/2 inches of fresh ginger, chopped into thin matchsticks
  • 1 red chilli, de-seeded and chopped into thin matchsticks
  • 2 garlic cloves, slivered
  • 3-4 spring onions, chopped into thin matchsticks
  • coriander
  • 3  tbsp rice wine vinegar
  • 3 tbsp soy sauce
  • 1 1/2 tsp toasted sesame oil
  • 1/2 tsp sugar

Pre-heat the oven to 200C

You will need two pieces of tinfoil,  large enough to parcel up your fish, leaving enough space within for steam to circulate.

Lay your fish onto the individual pieces of tinfoil.

Make three slashes in each fish.

Scatter the chilli, ginger, garlic and most of the spring onion over and into your fish.

Whisk the rice wine vinegar, soy sauce, sesame oil and sugar together to create a dressing. Pour this over the fish.

Loosely wrap the fish into parcels. Twist together the edges of the foil, to try to prevent leaks.

Put the fishy packages onto a baking tray, and bake for 25-30 minutes.

When your fish are cooked, scatter the coriander and remaining spring onions over them as a garnish.

I served with brown rice and dressed broccoli and green beans.