Loadshedding rice with seared trout

Loadshedding rice with seared trout

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  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 35 minutes
  • Woolworths Windy Peak Single Vineyard Sauvignon Blanc 2014
  • Buy Ingredients Here


  • 1 lemongrass stalk, roughly chopped
  • 1 x 10 cm ginger piece, peeled and roughly chopped
  • 200 g jasmine rice
  • Salt, to taste
  • 2 cups good-quality chicken stock
  • 1 cup water
  • 600 g Woolworths lightly smoked rainbow trout fillets
  • ¼ cup soya sauce
  • 2 spring onions
  • 1 red chilli, finely chopped
  • Basil leaves, to garnish
  • 2 limes

Cooking Instructions

To make the rice, pound the lemongrass and ginger into a coarse paste using a pestle and mortar. Transfer to a saucepan and add the rice, salt, chicken stock and water. Cook according to package instructions.

Place the trout, skin side down, in a pan over a high heat and cook until the skin is golden and crisp.

Serve with the rice and drizzle over the soya sauce. Place the sliced spring onion in iced water for a few minutes until it curls. Garnish with the spring onion, chilli, basil leaves and squeeze over the limes.

Cook’s note: Cooking the rice in stock adds an extra punch of flavour.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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