Recipe: Glazed trout kebabs on a bed of bok choi

The flavour combinations

GLAZE

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

TROUT KEBABS

1kg (4 fillets) trout

BOK CHOI

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.

Brought to you by Food and Home