Trout with Ginger and Chili

Ingredients

• 4 trout fillets (about 350 g each)
• 150 g canned soybeans
• 4 tomatoes
• 1 Shallot
• 2 Garlic cloves
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• Salt
• Cayenne pepper
• 15 g fresh ginger (1 piece)
• 2 red chilies
• pepper (ground)
• a handful coriander leaves

Instructions

1. 1.

   Preheat the oven to 180°C fan‑forced.

2. 2.

   Wash and pat dry the trout fillets. Rinse and drain the soybeans. Boil the tomatoes briefly, cool, peel, quarter, seed and dice them. Peel and finely chop the shallot and garlic; sauté in hot oil. Stir in tomato paste, cook briefly, then add the tomatoes. Simmer gently for about 10 minutes. Mix in the soybeans and season with salt and cayenne pepper. Remove from heat and let cool slightly.

3. 3.

   Peel the ginger and slice into thin strips or shave. Wash and cut the chilies into strips. Rinse the coriander, shake dry and pluck the leaves.

4. 4.

   Season the trout fillets inside and out with salt and pepper, fill them with a mixture of soybeans and coriander, and place on foil. Pour the remaining sauce over the fish and sprinkle with ginger, chili and extra coriander. Seal tightly and bake for about 30 minutes. Serve on banana leaves if desired.