Ponzu is a store-cupboard essential in our house. It’s a citrus-flavoured soy sauce, which gives you all the deep umami flavour associated with soy but also a hit of bright tanginess from the ponzu. It works incredibly well with fish, as you will find out when you cook this recipe! You can substitute the trout for most other types of fish. Sea bass, bream and salmon fillets all work very well, but I love the light delicateness of trout and, as the fillets are so thin, it cooks in just a few minutes. When it comes to the chilli, you can choose any kind you like, depending on the level of heat you enjoy. Most major supermarkets now sell the furikake and togarashi, but they are also available from Asian supermarkets.
2 rainbow or brown trout fillets, skin on, approx. 100g each
150ml ponzu sauce
Juice of 1 fresh lime
Thumb-sized piece of fresh ginger, finely grated
1 red chilli, finely diced
Fresh coriander leaves
Furikake seaweed flakes
Shichimi togarashi seasoning
1. In a dish large enough to hold the trout, mix together the ponzu, lime juice, ginger and chilli.
2. Add the fish to the dish and make sure it is well coated in the marinade.
3. Leave to marinate for at least half an hour in the fridge.
4. Preheat a cast-iron tray in the oven. Add the fish to the tray, placing it skin side down. Set the leftover marinade aside.
5. Transfer the tray to the oven and cook until the internal temperature of the fish reaches 50°C/122°F.
6. Carefully add a tablespoon or so of the leftover marinade to each fillet, then slide back into the oven until the internal temperature reaches 60°C/140°F.
7. Transfer to a serving platter and garnish with a sprinkle each of furikake flakes, shichimi togarashi seasoning and coriander leaves.
Wood Fired Feast by Jon Finch, GMC Publications, RRP £25, available online & from all good bookshops
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