Ainsley's Tropical Treats
BBC Good Food UK|August 2019
Ainsley's Tropical Treats

Cooking legend Ainsley Harriott is back and better than ever as he returns to his Caribbean roots with these feel-good recipes

Ainsley Harriott

Tamarind rainbow trout with ginger & spring onions

Tamarind is a fruit both sweet and sour in taste, which is used in a variety of ways in Caribbean cooking. Here, it adds a delicious tang to this fish dish. It also works great with snapper or salmon fillets. As you’ve got the oven on, why not make some sweet potato wedges to accompany the fish – toss the wedges in olive oil, season, and roast for 20 minutes.

SERVES 2 PREP 15 mins COOK 20 mins EASY

4 garlic cloves

2 long green chilies, deseeded and finely chopped small handful coriander, stalks and leaves separated

2 tbsp tamarind paste

1 tbsp sugar

1 lime, juiced

2 x 350g fresh whole rainbow trout, gutted and cleaned

4cm piece ginger, cut into fine strips

3 spring onions, sliced on the diagonal

2 tbsp olive oil

1 red chili, sliced, to garnish (optional)

1 Heat the oven to 200C/180C fan/ gas 6. Using a pestle and mortar, pound together the garlic, chilies, coriander stalks and a pinch of salt to a smooth paste. Add the tamarind paste, sugar and lime juice, then mix well.

2 Score both sides of the trout with three deep cuts down to the bone. Smear the paste inside the trout cavity and all over the outside so that it is well coated.

3 Layout two 30cm square sheets of heavy-duty foil on your work surface and place a sheet of baking parchment on top of each. Divide the ginger strips and spring onions between each piece of parchment, piling them in the middle, and lay the marinated fish on top. Drizzle with the olive oil and fold the foil and parchment loosely around the fish to enclose them in bag-shaped parcels (not too tight – you need a little air to be able to circulate). Firmly crimp the edges of the foil parcels to seal them well and place on a baking tray. Bake in the oven for 15-20 mins or until cooked through. Check after 15 mins, carefully opening the parcel (be careful of the steam). The fish is cooked if it is opaque all the way through and easily flakes away from the bone when tested with a knife. If not, return to the oven for a further 5 mins.

4 Remove from the oven and serve immediately, scattering over the coriander leaves and sliced chili, if using.

GOOD TO KNOW omega-3 • gluten-free


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August 2019