Main Meals

Seared trout with ginger rice and jalapeno-lime dressing

15 minutes
25 minutes
Wine/Spirit Pairing
Woolworths Signature Series Danie de Wet Chardonnay 2017

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  • 1/2 punnet Woolworths crushed garlic, ginger, chilli and lemongrass
  • 1 cup vegetable stock
  • 2x 250 g sachets Woolworths Heat & Eat brown basmati rice
  • 1 T honey
  • 1/2 cube Woolworths ginger, crushed
  • 1 lime, zested and juiced
  • 1 jalapeño, sliced
  • 1 T rice wine vinegar
  • toasted sesame oil, to taste
  • crunchy greens (such as sugar snap peas), to serve
  • 500 g rainbow trout
  • salt
  • coriander, to serve

1. Fry the crushed garlic, ginger, chilli and lemongrass. Add the vegetable stock and the brown basmati rice. Simmer until the stock is slightly reduced and the rice is well coated. Remove from the heat.
2. Mix the honey, crushed ginger, lime juice and zest, sliced jalapeño, rice wine vinegar and a few drops of toasted sesame oil to taste.
3. Slice a handful of crunchy greens such as sugar- snap peas for each person.
4. Season the trout with salt, cut into cubes, then place in a pan skin-side down over a high heat. Cook until the fish releases from the pan and the skin is crispy. Turn over and fry for a further 30–60 seconds, then remove from the heat. Serve with the rice, drizzle with dressing and sprinkle with fresh coriander.

Find more seafood recipes here.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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