Citrus and herb ocean trout

Tuesday April 10, 2012
Celebrity Chef Curtis Stone joined TODAY to make citrus and herb ocean trout with ginger braised bok choy.


Prep Time: 20 minutes plus 4 hours marinating
Cook Time: 20 minutes
Serves 8


  • 8 fresh ocean trout fillets (180g each), skin on

  • 1 tbsp chopped fresh thyme

  • 1 tbsp chopped fresh parsley leaves

  • Zest of 1 lemon

  • Zest of 1 orange

  • 3 tbsp olive oil, divided

  • 4 small buk choy, halved vertically

  • 1 shallot, finely chopped

  • 2cm piece fresh ginger, finely chopped

  • 4 cloves garlic, finely chopped

  • 4 sprigs fresh thyme

  • 11/4 cups chicken stock

  • 2 tbsp soy sauce

  • 11/2 tbsp unsalted butter


1. Place fillets in a large baking dish and sprinkle thyme, parsley, lemon and orange zests onto flesh side of trout. Gently press into fish, cover, and refrigerate for 4 hours or preferably overnight.
2. Bring fish to room temperature before cooking and season with salt and pepper.
3. Place 2 large frying pans on the stove. Add 1 tablespoon of oil to each pan and place fillets skin-side down in frying pan.
4. Turn heat on pan to medium high and cook until skin begins to turn golden brown and crispy, about 5-6 minutes, adjusting heat as necessary. Flip and cook a further 2 minutes on the other side, until fish is just cooked through and pink in the center. Remove to a platter and let sit, lightly tented with foil to keep warm.
5. While fish is cooking, place a large shallow saucepan over high heat.
6. When pan is hot, add remaining oil and then add the buk choy, cut side down.
7. Cook for 5 minutes, or until caramelised, then add the shallot, ginger, garlic and thyme. Stir and cook 1 minute to release flavours.
8. Add the stock and soy sauce and cover. Bring the liquid to a boil, reduce the heat and simmer the buk choy on low for 5-7 minutes, until tender.
9. Remove buk choy from pan and increase the heat to medium-high, reduce the liquid until slightly thickened, about 3 minutes. Stir in the butter.
10. To serve, place buk choy on platter and top with trout, drizzle with sauce and serve.

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