Ingredients

Method

• 250 g Woolworths 90-second white rice
• 1/3 cup coriander finely chopped
• 4 spring onions, thinly sliced
• 6 radishes, finely diced
• 4 mini cucumbers, finely diced
• 1 purple cabbage small head, shredded
• 150 g Woolworths hot smoked trout fillets
• 4 T Woolworths Thai coconut stir-fry sauce
• Black sesame seeds, for sprinkling

Method

Ingredients

Cook the rice according to package instructions. 

Fold in the coriander, spring onion, radishes, cucumber and cabbage until evenly incorporated. 

Warm the hot smoked trout fillets in a non-stick pan over a medium to high heat for 1 minute on each side. Flake into the rice salad. 

Drizzle over the stir-fry sauce and sprinkle with the sesame seeds.