Well, after my last posting of the spaghetti with caviar, I thought I would post something very light and slightly less expensive! This is just delectable and very low calorie
Serves 2
2 whole rainbow trout, (about 11 oz each) cleaned and scaled
2 limes, thinly sliced
A 2 inch piece of fresh ginger, julienned
1/4 cup caster sugar
1/4 cup fresh lime juice
Rind of 1 lime, cut into thin strips
1/4 oz fresh cilantro leaves.
Preheat the oven to 350F
Wash the fish and pat dry inside and out with paper towels
Fill the fish cavities with the lime slices and some of the ginger, then place each fish on a large piece of lightly greased aluminum foil.
Wrap the fish firmly to enclose and bake on a baking tray for 20 to 30 minutes, until the flesh flakes easily when tested with a fork.
While the fish is cooking, prepare the syrup
For the syrup;
Combine the sugar and lime juice with 1 cup of water in a small pan and stir without boiling until the sugar dissolves.
Bring to the boil, reduce the heat and simmer for 10 minutes, or until syrupy.
Stir in the remaining ginger and lime strips.
Put the fish onto the serving plates.
Top with the cilantro leaves and spoon the hot syrup over the top.
Baby salmon can also be used for this recipe.