Recipes Archive

Braai recipes

Three-bean salad with braaied leeks

35 minutes

Fish recipes

Miso-glazed trout

30 minutes

Miso-glazed trout

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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Three-bean salad with braaied leeks

Miso-glazed trout

Miso-glazed trout

Ingredients

Method