I grew up with a grandma who loves anything that comes from the sea (or the river for that matter) and a father who would eat fish and chips every night if he could. At Christmas time we camped by a river so we fished for trout and hunted for eel by night. When our family bought a boat, we learnt out to catch fish at sea; the different varieties and techniques used to catch them. Fish never tastes better than just after you have caught it. And there's something extremely satisfying about catching your own food - much like growing your own vegetables.
Fishing doesn't really come into the equation here in London but we try to eat fish, as they say you should, once a week. Oily fish varieties like salmon, mackerel, anchovies and sardines are particularly good for you. Unfortunately though, a lot of fish varieties are not sustainable. According to the UK Marine Conservation Society, of which Prince Charles is President, 88% of European fish stocks are overfished or depleted. It's not just Europe, it's the entire world.
I want my children to grow up in a world with lively eco-systems and plentiful food supplies, including fish. As much as I love salmon, most of the salmon sold in the UK is not sustainable so I have been trying to buy more sustainable fish. Many supermarkets and fish mongers are labelling their fish which is fantastic and helps consumers to make informed decisions. Ultimately though, it is up to us making the right decisions. Sustainability is within our control - we are all individuals but together we are powerful. Every country is different so make sure you do some investigating!
I've discovered that trout is a fantastic sustainable substitute to salmon - I don't think I could tell them apart by looking at them. It's also very reasonable. Suprising how easy it is to save our world! This is a tasty miso fish recipe - delicious with salmon but this time made with trout.
Every time I make the miso marinade it's different because I never write it down. But it is always delicious. I didn't manage to get a decent photo of the finished product so you will have to make it yourself to see!
Recipe: Ginger miso trout
For miso marinade:
1 clove garlic finely chopped
2 tsp fresh ginger, crushed
1 tbsp miso paste
3 tbsp soy sauce
2 tbsp white wine vinegar
1/2 red chilli finely chopped
1tsp brown sugar
1 tbsp sesame oil
You will also need:
2 fillets of trout (or sustainably fished salmon)
2 bunches of pak choy
buckwheat noodles
In a bowl place the miso paste and add a small amount of hot water to mix into a slightly more runny paste. Add sugar, soy sauce, white wine vinegar and sesame oil. Mix until well combined. Then stir in the garlic, ginger and chilli.
Put trout fillets onto a plate and pat dry with a paper towel. Spoon over half of the marinade mixture. Put the remaining marinade into a small pot and turn on low heat.
Turn on oven to 180 degrees. Turn a non-stick frying pan on to medium to high heat. Once hot place the trout fillets in the pan and cook on each side for 1 to 2 minutes or until golden. If your fillets are small there may be no need for the oven, but usually I pop mine in the oven for a few minutes to finish off. They should only just be cooked so that they are still bright pink on the inside. While the trout is in the oven cook your buckwheat noodles and steam the pak choy.
Check your marinade, if it has become really thick add some more soy sauce. Let your fish rest in foil while you arrange your noodles and pak choy on the plate. Serve fish on top and spoon over the remaining marinade mixture.
Serves 2
Fishing doesn't really come into the equation here in London but we try to eat fish, as they say you should, once a week. Oily fish varieties like salmon, mackerel, anchovies and sardines are particularly good for you. Unfortunately though, a lot of fish varieties are not sustainable. According to the UK Marine Conservation Society, of which Prince Charles is President, 88% of European fish stocks are overfished or depleted. It's not just Europe, it's the entire world.
I want my children to grow up in a world with lively eco-systems and plentiful food supplies, including fish. As much as I love salmon, most of the salmon sold in the UK is not sustainable so I have been trying to buy more sustainable fish. Many supermarkets and fish mongers are labelling their fish which is fantastic and helps consumers to make informed decisions. Ultimately though, it is up to us making the right decisions. Sustainability is within our control - we are all individuals but together we are powerful. Every country is different so make sure you do some investigating!
I've discovered that trout is a fantastic sustainable substitute to salmon - I don't think I could tell them apart by looking at them. It's also very reasonable. Suprising how easy it is to save our world! This is a tasty miso fish recipe - delicious with salmon but this time made with trout.
Every time I make the miso marinade it's different because I never write it down. But it is always delicious. I didn't manage to get a decent photo of the finished product so you will have to make it yourself to see!
Recipe: Ginger miso trout
For miso marinade:
1 clove garlic finely chopped
2 tsp fresh ginger, crushed
1 tbsp miso paste
3 tbsp soy sauce
2 tbsp white wine vinegar
1/2 red chilli finely chopped
1tsp brown sugar
1 tbsp sesame oil
You will also need:
2 fillets of trout (or sustainably fished salmon)
2 bunches of pak choy
buckwheat noodles
In a bowl place the miso paste and add a small amount of hot water to mix into a slightly more runny paste. Add sugar, soy sauce, white wine vinegar and sesame oil. Mix until well combined. Then stir in the garlic, ginger and chilli.
Put trout fillets onto a plate and pat dry with a paper towel. Spoon over half of the marinade mixture. Put the remaining marinade into a small pot and turn on low heat.
Turn on oven to 180 degrees. Turn a non-stick frying pan on to medium to high heat. Once hot place the trout fillets in the pan and cook on each side for 1 to 2 minutes or until golden. If your fillets are small there may be no need for the oven, but usually I pop mine in the oven for a few minutes to finish off. They should only just be cooked so that they are still bright pink on the inside. While the trout is in the oven cook your buckwheat noodles and steam the pak choy.
Check your marinade, if it has become really thick add some more soy sauce. Let your fish rest in foil while you arrange your noodles and pak choy on the plate. Serve fish on top and spoon over the remaining marinade mixture.
Serves 2
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