First posted: Jan 27, 2016
Courgetti with Grilled Trout and Asian Dressing
Have you tried courgetti yet? Or maybe you know them as zoodles (zucchini noodles)? Like Chia Seeds they’re a little smug because they’re enjoying such global acclaim and adoration at the moment – and there’s very good reason. I’m hooked. You have all the fork-twirling satisfaction of spaghetti, all the endless saucy flavour, but none of the heaviness. It’s genius and I can’t get enough of them. One of our favourite ways to enjoy these pretty summery green tangles are topped with a handsome portion of grilled trout that’s been generously coated in a deliciously sticky sauce of soy, ginger, honey and lime.
I just use a basic spiraliser, it’s shaped a bit like a giant pencil sharpener, and it takes just a few minutes to spin your way through a handful of courgettes. They then need just 1-2 minutes in a large pot of salted boiling water, be very careful not to overcook them as they can become limp and nowhere near as exciting as when they’re still a little crunch and al dente.
Ingredients
Cooks in: Serves:2
For the Trout- 2 x 200g trout fillets (or use salmon)
- 200g courgette noodles (or use buckwheat noodles)
- 3 Tbsp sesame oil
- 3 Tbsp soy sauce
- 1-2 tsp fish sauce
- 3 Tbsp honey
- 1 clove garlic, minced
- 1 red chilli, de-seeded and finely chopped
- 1 Tbsp grated fresh ginger
- Juice of 2 limes
- Chopped fresh coriander (or pretty micro herbs), to serve
What to do
1. Pre-heat your oven to 200C. Season your trout fillets lightly with salt and pepper. 2. Mix together your dressing ingredients, pour about 1/3 over the fish fillets and bake them for 10-12 minutes. 3. Meanwhile, prepare your courgette noodles. When you take the fish out of the oven, cook the noodles in a large pot of salted boiling water for 2 minutes, drain and divide into serving bowls. 4. Top the noodles with the fish fillets, sprinkle over the chopped coriander and sesame seeds, drizzle over extra sauce and serve immediately. Photo Credit @CurtisGallon
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