Women's Weekly (Malaysia) - - LIVING -

Prep 15 mins | Cook 50 mins | Serves 4

½ cup brown rice

½ cup wild rice

3 cups wa­ter

4 x 150g skin­less, bone­less, ocean trout llets

1 bunch co­rian­der, stems chopped, leaves re­served

2 long fresh red chill­ies, seeded, nely chopped

1 tbsp lime juice

1 tsp sh sauce

10g but­ter

Snow pea ten­drils, steamed Asian greens, lime wedges, to serve

1. Pre­heat oven to 200°C. Cut four 30 x 40cm pieces of bak­ing pa­per. 2. In a medium saucepan, com­bine brown and wild rice, then add wa­ter. Bring to a boil on high. Re­duce heat to low and sim­mer for 25-30 mins un­til wa­ter is ab­sorbed. Set aside, cov­ered, for 5 mins. 3. Place a trout ­llet on each piece of pa­per. In a small bowl, com­bine co­rian­der stems, chilli, juice and ­sh sauce. Spoon evenly over ­sh. 4. Fold pa­per around the trout to form parcels. Place on an oven tray. Bake for 12-15 mins un­til just cooked through.

5. Stir but­ter into rice and sea­son to taste. Serve trout on a bed of rice, topped with co­rian­der leaves and snow pea ten­drils. Ac­com­pany with Asian greens and lime wedges.

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