Poached trout bowl

Poached trout bowl

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  • 2
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious
  • 10 minutes
  • 15 minutes
  • Villiera Down to Earth White 2016


  • For the broth:
  • 2 cups fresh chicken stock
  • 1 T tamarind
  • 1 T miso paste
  • 1 T fish sauce
  • 1 t palm sugar
  • 5 nori sheets, cut into strips
  • 2 limes, juiced
  • 2 T bonito flakes (optional)
  • For the trout:
  • 200 g Woolworths poached lemon pepper trout
  • 100 g spring onions, thinly slliced
  • 30 g pickled ginger
  • 200 g Woolworths frozen edamame beans, cooked according to package instructions

Cooking Instructions

To make the broth, place all the ingredients in a saucepan over a medium heat and bring to the boil. Reduce the heat and simmer for 15 minutes.

Pour into bowls and flake over the trout, then add the spring onions, pickled ginger and edamame beans.

Cook's note: This broth is just pure umami in a bowl.

Discover more seafood recipes here.

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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