Sashimi Trout

Name: Sashimi Trout
Prep time: 60 min
Total time: 60 min
Ingredients: 1 trout fillet, sliced thinly width-wise; 2 tablespoons sweet chilli sauce; 2 tablespoons fresh lime juice; 1 tablespoon dark soy sauce; 1 tablespoon light soy sauce; ¼ teaspoon sesame oil; 1 garlic clove, crushed; 1 teaspoon brown sugar; Wasabi paste

SpotX Wild Foods Recipe from Grant Dixon
Prep:60 minutes Cook:0 minutes Difficulty:1

Ingrediants:

1 trout fillet, sliced thinly width-wise
2 tablespoons sweet chilli sauce
2 tablespoons fresh lime juice
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
¼ teaspoon sesame oil
1 garlic clove, crushed
1 teaspoon brown sugar
Wasabi paste

Directions:

Place the trout and wasabi paste to one side.
Mix all the other ingredients together and leave for at least 1 hour.
Serve this in a small bowl placed in the middle of a flat dish.
Place trout around the edges of the dish.
Dip trout in sauce and eat.
Wasabi paste may be placed in a small dish.
Or add a little wasabi to the dipping sauce, to add a little ‘heat’.

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Trout
Trout The various species of trout were introduced, but unlike rabbits, stoats, wallabies, possums, goats and the like, trout has not turned around and bitten us in the backside.
Our pristine waters have proven an ideal environment for several species of trout, which have acclimatised well.
And unlike England, trout and trout fishing is available to all Kiwis prepared to buy a license, rather than just a privileged few. Trout are available throughout New Zealand and countless visitors have been attracted to our shores in pursuit of them; following in the footsteps of noted writer and angler Zane Grey, who fished here and wrote about his experiences in the late 1920s.