This Asian-inspired recipe features our flavoursome kiln roast trout with clams, zingy coriander and ginger. It’s a healthy dish that’s sure to brighten up a dull January evening. If you’re feeling indulgent, pair with a lovely chilled glass of Chablis.
- 1 packet RR. Spink & Sons Kiln Roast Smoked Trout
- 1 tbsp yellow miso paste
- 1 tbsp soy sauce
- 5 spring onions finely chopped, separating the green and white of the onion.
- 100ml water
- 10g grated ginger
- 300g clams
- 1tbsp chopped coriander
- vegetable oil for frying
“With the cold, dark nights, January is just the time to enjoy the aromatic flavours of this hot pot dish. The flavoursome kiln roast smoked trout contrasts well with the salty sweetness of the clams.” – Scott Fraser, RR. Spink & Sons Chef
Scrub the clams in cold running water and keep to one side.
Heat a medium wok over a high heat and add a tbsp of vegetable oil.
Add the white of the spring onion and fry of 1 minute until soft. Add the ginger and miso then sizzle for another 30 seconds.
Throw in the clams and give the pan a shake. Add the soy sauce and water and put on a lid. Let the pan simmer for 2 minutes, shaking half-way through.
After 2 minutes, check that all the clams have opened. If not, give the pan another 30 seconds on the heat.
Turn off the heat then add the flakes of kiln roast trout pieces and place the lid on the wok for another minute. The heat of the wok will warm the fish through.
Before plating up, make sure you disregard any clams that have not opened.
Serve the dish with the coriander and the green of the spring onions sprinkled over the top as garnish.