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Roasted Salmon, Soy Ginger

Roasted Smoked Trout Soy, Ginger

This is a no fail fish recipe that will surprise you with its flavour and easy. The recipe uses Australian cup and spoon measurements
Servings 4


  • 1 kg Ocean Trout sliced ( or large piece sliced smoked Salmon)
  • 20 ml soy light
  • 60 ml ketchup manis sweet soy sauce
  • 15 gm ginger peeled
  • 15 gm sugar white, (1 Tablespoon)
  • 40 ml lime juice 1 lime
  • 2 coriander roots washed chopped

Salad Ingredients

  • 1/4 cabbage sliced very finely any kind of cabbage
  • 2 ears of corn cooked and shucked
  • 1 cup Thai basil leaves
  • 1 cup coriander leaves
  • coriander and mint picked
  • 2 cups beansprouts
  • 40 gm peanuts Chopped peanuts ( optional)


  • 1/4 marinade above mixed with
  • 40 ml lime juice (1)
  • 5 gm sugar 1 teaspoon
  • 5 ml soy light. (1 teaspoon)


  • Set the oven to 200 C/ 400 F

To marinate

  • Put the soy sauces, juice, ginger, coriander and sugar into a bowl and stir well to combine, making sure the sugar dissolves.
  • Remove the fish from the pkt and put onto a baking dish lined with baking paper.
  • Cover well with the soy mixture rubbing it over the fish and reserving a quarter of the marinade. ( for salad dressing)
  • Bake for about 15 minutes ( less for thinner fish or smaller pieces. Leave till just starting to turn opaque or crisping around the edges).
  • This can also be pan seared on high for smaller pieces
  • Mix the remaining marinade with the salad dressing ingredients
  • Mix the cabbage, bean sprouts, herbs and corn in a bowl. Pour over the dressing and toss to combine.
  • Serve this with the fish sprinkled with crushed peanuts