Citrus & herb ocean trout with ginger braised buk choy

Citrus & herb ocean trout with ginger braised buk choy
  • 0:20 Prep
  • 0:20 Cook
  • 8 Servings
  • Capable cooks

Citrus & herb ocean trout with ginger braised buk choy

by Curtis Stone

Full of flavour, your family will love this citrus and herb spice-crusted trout recipe with ginger braised buk choy from Curtis Stone.

Featured in
Coles Magazine, Nutrition information


  • 8 fresh ocean trout fillets (about 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
  • 1 1/4 cups chicken stock
  • 2 tbsp soy sauce
  • 1 1/2 tbsp unsalted butter


  • Step 1
    Place fish skin-side down in a large baking dish and sprinkle with thyme, parsley and lemon and orange zests. Gently press into fish. Cover, and refrigerate for 4 hrs or overnight.
  • Step 2
    Bring the fish to room temperature before cooking and season with salt and pepper.
  • Step 3
    Place 2 large frying pans on the stove. Add 1 tbsp of the oil to each pan and place the fish fillets skin-side down in the pans.
  • Step 4
    Cook over medium-high heat for 5-6 mins or until skin begins to turn golden brown and crispy, adjusting heat as necessary. Flip and cook a further 2 mins or until fish is just cooked through and pink in the center. Transfer to a platter and cover loosely with foil to keep warm.
  • Step 5
    While the fish is cooking, heat a large heavy frying pan over high heat. When pan is hot, add the remaining oil, then add the buk choy, cut-side down. Cook for 5 mins or until caramelised, then add shallot, ginger, garlic, and thyme. Stir and cook 1 min to release flavours.
  • Step 6
    Add the stock and soy sauce and cover. Bring to the boil, reduce heat to low and simmer for 5-7 mins or until tender.
  • Step 7
    Remove the buk choy from the pan and increase heat to medium-high. Reduce the liquid for 3 mins or until slightly thickened. Stir in the butter.


  • 2444 kj


  • 47g

    Fat Total

  • 12g

    Saturated Fat

  • 3.5g


  • 38g


  • 647mg


  • 1g

    Carbs (sugar)

  • 2g

    Carbs (total)

All nutrition values are per serve
  • Author: Curtis Stone
  • Image credit: (N/A)
  • Publication: Coles



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