Ingredients

Method

• 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

Ingredients

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