Crispy trout with rice and sesame salad
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- Hannah Lewry
- 2
- Dairy free Fat conscious Health conscious
- 20 minutes
- 5 minutes
- Waterford Chardonnay 2012
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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
Cooking Instructions
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.
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