MISO-GLAZED TROUT
“This is a feast for the eyes as well as the taste buds – the pink trout and ginger contrast beautifullly with the dark glaze and rice.”
Serves 2
EASY
Preparation: 10 minutes Cooking: 30 minutes
Woolworths Thai black rice 125 g lightly smoked rainbow trout fillet 250 g sunflower oil 1t sea salt, to taste
Woolworths Asian pickled ginger 20 g baby spinach 40 g, to garnish sesame oil 2t
For the miso glaze, mix: Woolworths miso paste 1T soya sauce 1T rice vinegar 2t mirin or dry sherry 2t honey 2T sesame oil 2t
1 Cook the rice according to package instructions. Brush the skin of the trout with oil and season with salt. 2 Place the trout skin-side down in a cold non-stick pan or one well-sprayed with cooking spray. Turn on the heat and cook slowly until the skin crisps. Spoon the glaze over the uncooked side. Turn over and cook for 1–2 minutes. Remove from the heat. 3 Serve the trout on the black rice. Drizzle over the remaining glaze and add the pickled ginger. Garnish with baby spinach leaves moistened with a little sesame oil.
DAIRY-FREE
WINE: Marras Grenache