Ginger and Lemongrass Barbecued Trout

Ginger and Lemongrass Barbecued Trout
Fishboxer Fishbox HQ from Muir of Ord

This is an easy way to grill or barbecue fish and most types of fish can be used with this recipe


  • 4 x 140g trout fillets
  • 6 tbsp Bottlegreen ginger and lemongrass cordial
  • 6 tbsp water
  • 25g root ginger (peeled and finely sliced)
  • 1 large red chilli (de-seeded and finely sliced)
  • 1/2 lemon (juiced)
  • 2 spring onions (thinly sliced)
  • Salt and pepper (to taste)
  • 4 large pieces of aluminium foil


  1. Preheat the grill or get the barbecue going.
  2. Place each trout fillet in the centre of a piece of foil and season with salt and pepper.
  3. Fold up the edges of the foil so that it is completely sealed and no steam will escape, creating a loose tent.
  4. Pour the Bottlegreen ginger and lemongrass cordial in a pan and add the water.
  5. Add the lemon juice, ginger and chilli to the pan and bring to the boil.
  6. Allow to simmer until reduced to a slightly thickened glaze.
  7. Grill or barbecue the fish for approximately 10 minutes, depending on size. The fish will flake easily when cooked.
  8. Serve the trout fillets sprinkled with the spring onions, drizzled with the warm glaze and with a green salad and new potatoes.