Firecracker Baked Trout

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Happy 2017 to all of you wonderful food lovers!
So happy to see you again! A new year, new beginning, a fresh start, 365 new days to cook lovely food!

The new year started off with this lovely trout dish which is both tasty and spicy!  A light and great way to start the new year. If I am doing anything different in 2017 it will be to cook even more seafood.

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Ingredients (serves 4):
500 grams trout or salmon filet, no skin
2 spring onions, chopped

For the marinade:
1 teaspoon fresh grated ginger
3 cloves of garlic, minced
1/4 cup olive oil
1/4 cup low sodium soy sauce
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
1 tablespoon Sriracha sauce
1 teaspoon ground black pepper.

Method:
In a small bowl whisk all the marinade ingredients together. Place salmon/trout in a baking dish and pour the marinade over. Rub the marinade on both sides of the filet making sure the entire fish is covered. Cover the baking dish with plastic wrap and let it marinade for 2 hours or over night. Preheat the oven to 190 C. Bake for 15-20 minutes depending on the thickness of the filet. Garnish with spring onions and serve immediately.I served the fish with Soba noodles which was really nice but it would work great with oven baked potatoes or boiled rice.

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Soba Noodles (serving 4):
200 g soba, or whole-wheat linguine or spaghetti
1/4 cup honey
1/4 cup soy sauce
2 tablespoons rice vinegar or sherry vinegar
2 teaspoons toasted sesame oil
One 2-2.5 cm piece fresh ginger, peeled and grated
1 large clove garlic, grated or finely chopped
1/3 cup olive oil or vegetable oil
2 large carrots, coarsely grated
3 tablespoons toasted white sesame seeds

Method:
Bring a pot of salted water to a boil. Add the soba and cook until al dente. Drain.
Meanwhile, combine the honey, soy sauce, vinegar, sesame oil, ginger and garlic in a large bowl. Whisk in the olive oil. Add the carrots and soba to the bowl and toss to combine.

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