Miso-glazed trout

Name: Korean-style keema
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: Woolworths pork mince 500 g,canola oil 2 T,medium onion, very finely chopped 1,baby cabbages, finely shredded 2,frozen peas 150 g,weak chicken stock 1 cup,cornflour, mixed with 2 T water 1 T,spring onions, thinly sliced 100 g,fresh coriander, torn 20 g,jasmine rice, for serving ,free-range eggs, fried, for serving (optional) 4,For the marinade, mix: ,Woolworths gochujang paste 4 T,soya sauce 2 - 3 T,mirin or dry sherry 2 T,honey 1 - 2 T,garlic clove, grated 1

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

125 g Woolworths Thai black rice
250 g lightly smoked rainbow trout fillet
1 t sunflower oil
sea salt, to taste
20 g Woolworths Asian pickled ginger
40 g baby spinach, to garnish
2 t sesame oil

For the miso glaze, mix:

1 T Woolworths miso paste
1 T soya sauce
2 t rice vinegar
2 t mirin or dry sherry
2 T honey
2 t sesame oil

Method

1. Cook the rice according to package instructions. Brush the skin of the trout with oil and season with salt.

2. Place the trout skin-side down in a cold non-stick pan or one well-sprayed with cooking spray. Turn on the heat and cook slowly until the skin crisps. Spoon the glaze over the uncooked side. Turn over and cook for 1–2 minutes. Remove from the heat

3. Serve the trout on the black rice. Drizzle over the remaining glaze and add the pickled ginger. Garnish with baby spinach leaves moistened with a little sesame oil.

DAIRY-FREE

Photographs: Toby Murphy
Production: Brita du Plessis
Food Assistant: Kate Ferreira

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