Curry Spiced Trout Fillets

Whole fish tastes better when cooked on the bone; and whole fish, especially when it is still swimming in the tank, is probably one of the freshest!

No whole fish today but fillets of trout are used here; just because fresh fillets (not labeled as "previously frozen") were available from the market's seafood section. These fillets may well work into my favor today, as the marinade will be readily and quickly absorbed into the fish, and certainly makes cleaner and fuss-free food preparation (as with whole fish, comes an additional step to proper clean the inside of the fish).


No time? Season with a little salt and pepper. 2 minutes more? Prepare some spice seasoning as marinade. With 5 minutes extra-time to spare, mince up ginger-green onions paste on top of the spice seasoning.


You can easily make fish protein bowls from these trout fillets. Other fish options include Salmon, Mackerel, Milkfish Belly. 

Ginger, Onions, Curry Spiced Marinated Trout Fillets
Ingredients:
3 trout fillets
2 green onions, finely chopped
1 small knob of ginger (half a thumb size), peeled, and finely chopped
1 garlic, finely sliced
1 small tomato, finely diced
1 tsp curry powder, pinch of turmeric and black pepper, 1/2 tsp cumin powder, 1/2 red pepper powder, 1/2 coriander powder, pinch of sea salt

Directions: Finely mince the chopped green onions and ginger into a paste. Set aside. Marinade the fillets with salt, curry powder, turmeric, black pepper, cumin, red pepper. Place the fillets, skin-side down, on a tray lined with parchment paper or foil. Then smear the green onion-ginger paste (divided use) on the flesh of the fillets. Top each fillet with diced tomatoes, and sliced garlic. Allow the marinade to set in while preheating the oven to 400F. Roast fillets (skin-side down) for 20-30 minutes.