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Loadshedding rice with seared trout

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Loadshedding rice with seared trout

35 minutes

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Loadshedding rice with seared trout

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

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

Method

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.