If you've been looking for a sign to learn how to cook fish over coals, this is it. Welcome! I am so glad you are here. In case you didn't know, I am very passionate about cooking over hot coals. We've had our fire pit in our garden for two years now and every autumn, winter and spring (definitely not summer - it's way too hot) we get down there to cook up a storm. We love cooking all types of meat and vegetables, but my favourite is cooking whole fish, particularly rainbow trout. A little while ago I asked if you wanted me to show you how to cook whole fish over coals and the response was a resounding yes. So here we go!
Thank you so much for taking the time to read through this recipe. I hope you enjoyed it and feel inspired to cook over coals! If you have any questions about the process of cooking over coals, please get in touch by sending me an email at firstname.lastname@example.org. You can also stay in touch with me by following along on Instagram and Pinterest. Happy cooking!
And for those wanting to know, the table cloth featured in these images is from I Love Linen, and it's absolutely gorgeous!
1 whole rainbow trout, gutted
2 teaspoons Native Saltbush (or flaky sea salt)
2 teaspoons milled or crushed Native Tasmanian Pepperberry (or cracked pepper)
1 lemon, sliced
1 cup fresh parsley sprigs
1 cup quinoa
4 Vegetable stock cubes
1/2 cup sultanas
1 cup parsley, roughly chopped
1 cup slivered almonds, toasted
1 cup mung beans
1/4 cup extra virgin olive oil
1 lemon, juiced
Flaky sea salt and cracked pepper, to season
Wash and cook the quinoa as per the packet instructions. Remember to include four vegetable stock cubes! Set aside in a large bowl.
Cook the whole trout over hot coals as per my instructions here.
Add sultanas, parsley, mung beans, lemon juice and extra virgin olive oil to the cooked quinoa. Stir to combine. Season with flaky sea salt and cracked pepper. Serve the Pantry Quinoa Salad onto two plates.
Flake the flesh off the rainbow trout and place on top of the Pantry Quinoa Salad. Season with flaky sea salt and cracked pepper.