The flavour combinations
juice of 2 oranges
juice of 1 lemon
60ml (¼ cup) soya sauce
60ml (¼ cup) honey
1 thumb ginger, peeled and grated
165ml (½ bottle) Striped Horse Lager
1 garlic clove, peeled and minced
1kg (4 fillets) trout
4 bunches bok choi
30ml (2 tbsp) olive oil
salt and freshly ground black pepper, to taste
juice of 1 lemon, to serve
60ml (¼ cup) chopped spring onions, to garnish
HOW TO DO IT
1 For the glaze, combine the orange juice, lemon juice, soya sauce, honey, ginger, lager and garlic in a saucepan and bring to a boil. Allow to boil until reduced by half.
2 For the trout kebabs, soak the kebab sticks in water if you are using wooden ones. Cut the trout into nice chunks and marinate in the glaze, 30 minutes. Thread the chunks onto the kebab sticks. Fry them in a pan over high heat, turning them every minute, to sear, about 5 minutes in total (do not overcook them). Remove from heat and brush with the glaze as you take them out of the pan.
3 For the bok choi, place the bok choi and olive oil in the same pan in which you cooked the trout and season to taste. Finish off with a squeeze of lemon juice and garnish with the spring onions.
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