4 rainbow trout, about 250g each, cleaned and boned
salt and freshly ground black pepper
2 tablespoons plain flour
2 tablespoons vegetable oil
90g fresh ginger, grated
90g flaked almonds
2 tablespoons currants
Season the fish with salt and pepper then dust with the flour. Heat the oil in a large non-stick frying pan over a medium-high heat. Add the fish and cook for 5 minutes on each side or until crisp, golden and cooked through. Remove from the pan and keep warm.
Meanwhile, squeeze the grated ginger over a small bowl to extract the juice – you should have 4–6 teaspoons.
Add the butter and almonds to the frying pan and cook gently for 2 minutes or until the nuts are golden. Add the currants and ginger juice, heat through for a few seconds, then spoon over the fish.
Dusting the fish with flour before you fry it makes the skin really crispy. And if you don’t like eating the skin, it will peel off in one go to reveal the lovely pink flesh.