Trout with Ginger and Coriander

I loved this one. It's easy to make, and extremely delicious: the fish was moist and literally melted on our tongues - just the right thing for a hot summer's day, and just the right thing to serve to impress your guests. Just leave out the syrup; you won't need it, you'll have enough juices coming along with the fish.

Edited 8 December 2015: I have no idea which fish we used last time, but I'm pretty sure it wasn't trout - trout just doesn't work with these flavours, it's too earthy and too strong. The lime and the ginger barely had any chance, and anything they could add to the trout's earthiness was acidity and pungency, neither of which would work well. But I could see this working well with cod, I might try that.

Rating downgraded from 5 to 3 stars.