GBBBQ Bunting
Westin Gourmet: Grillers Pack

Wasabi & Ginger Glazed Peppercorn Trout

This grilled trout recipe has a crunchy, peppercorn, sesame seed crust, topped off with a sticky glaze - simply delicious!

Wasabi & Ginger Glazed Peppercorn Trout
  • 10 mins
  • 15 mins
  • Main
  • 4
  • Medium


  • 4 Trout Fillets
  • 240 ml Soy Sauce
  • 1 tbsp Wasabi Paste
  • 1 tbsp Honey
  • 1 tbsp Sherry or Port
  • 3 tbsp Sesame Seeds
  • 1 tsp Cornflour
  • 1 tbsp Hot Water
  • 1 tsp Ginger (grated)
  • 25g Black Peppercorns
  • 2 tsp Salt


  • Crush 25g peppercorns and 2 tsp sesame seeds together with 2 tsp of salt then rub equal amounts of the mix over the flesh side of the fish.
  • In a small saucepan add the soy sauce, wasabi paste, liquid honey, sherry (or port), 1 tbsp sesame seeds and grated ginger. Heat slowly and bring to a gentle boil. Combine the corn flour with the hot water and stir to make a paste - add this to the boiling soy sauce/wasabi glaze. Stir continuously, reducing the heat to a very gentle simmer for about a minute until the glaze thickens. Reduce the heat and keep the glaze warm.
  • Clean and prepare the barbecue. Preheat the barbecue to 370C (if possible).
  • Generously spray the grates of your BBQ or a grill topper with cooking oil spray, or use a paper towel soaked in oil to perform the same task.
  • When the barbecue has reached temperature, place the fish - flesh-side down, skin-side up - onto the BBQ. After a few minutes the trout should be ready to turn over.
  • Spoon some of the glaze over the trout, reserving a small amount to apply when the fish is removed. Close the lid and allow the trout to cook for a further 3 minutes.
  • Remove the fish to a serving platter (when cooked, you should be able to slip a spatula gently between the skin and the flesh). Drizzle the trout with any remaining glaze.
  • Serve on a bed of warmed spinach with fresh orange slices.