OVEN BAKED OCEAN TROUT WITH WILD RICE
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
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.