Glazed trout kebabs on a bed of bok choi

July 20, 2016 (Last Updated: January 11, 2019)

Glazed trout kebabs on a bed of bok choi

Serves: 4
Cooking Time: 1 hour


  • juice of 2 oranges
  • juice of 1 lemon
  • 60ml (¼ cup) soya sauce
  • 60ml (¼ cup) honey
  • 1 thumb ginger, peeled and grated
  • 165ml (½ bottle) Striped Horse Lager
  • 1 garlic clove, peeled and minced
  • 1kg (4 fillets) trout
  • 4 bunches bok choi
  • 30ml (2 tbsp) olive oil
  • salt and freshly ground black pepper, to taste
  • juice of 1 lemon, to serve
  • 60ml (¼ cup) chopped spring onions, to garnish



For the glaze, combine the orange juice, lemon juice, soya sauce, honey, ginger, lager and garlic in a saucepan and bring to a boil. Allow to boil until reduced by half.


For the trout kebabs, soak the kebab sticks in water if you are using wooden ones. Cut the trout into nice chunks and marinate in the glaze, 30 minutes. Thread the chunks onto the kebab sticks. Fry them in a pan over high heat, turning them every minute, to sear, about 5 minutes in total (do not overcook them). Remove from heat and brush with the glaze as you take them out of the pan.


For the bok choi, place the bok choi and olive oil in the same pan in which you cooked the trout and season to taste. Finish off with a squeeze of lemon juice and garnish with the spring onions.

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