Honey and garlic Goatsbridge Trout

Kevin Dundon


  • 4 pieces Goatsbridge trout, portioned
  • 1 tsp chilli powder
  • 3 tbsp honey
  • 3 tbsp hoisin sauce
  • 3 cloves garlic, chopped
  • 2 cm ginger, chopped
  • 4 pack choi, halved
  • 2 tbsp soy sauce
  • 2 tbsp butter
  • 200g rice noodles
  • 2 tbsp fresh coriander
  • 1 bunch spring onion, chopped


A fantastic main course for a dine in option with a touch of spices, the trout and the combination of the honey and garlic sauce make this recipe a packed and punchy new recipe to try!

Prep ; 10 minutes

Cooking time 10-12 minutes

Serves 4

In a large dish, place the fish fillets and season with salt, pepper and chilli powder. keep aside until needed.

Next, prepare the rice noodles following the package instruction. keep warm aside.

Then, prepare the honey and garlic sauce. In a bowl, combine the honey, hoisin sauce, garlic, ginger and stir into a light sauce.

In a large sauce , bring to boil some water seasoned with 2 tbsp soy sauce. Once boiling add the pack choi and blanch for a minute or two until just softened. remove from the water and keep aside warm.

In the meantime, Preheat the sauté pan, over medium heat and melt the butter. Add the trout pieces flesh side down to colour for 2 minutes or until coloured on the base. Flip and continue to cook for a further 2 minutes until fully cooked ( I like to keep the trout pieces slightly undercooked for best flavours but add an extra minute to fully cook the fish. )

Drizzle over the honey and garlic sauce and drop the heat to low.

Baste the sauce on the trout for a further 2 minutes or so until well coated. Add the blanched pack choi and cook for 60 seconds until just softened.

Remove from the heat.

Divide and serve the rice noodle in a serving dishes, and add the trout. Spoon some of the honey and garlic sauce over and scatter with scallions and sauteed pak choi.


enjoy immediately.