Load shedding rice with smoked trout
| Recipe By: | Abigail Donnelly |
Ingredients
- 2 limes
- 1 stalk lemongrass, roughly chopped
- 1 x 10 cm ginger piece, peeled and roughly chopped
- 200 g jasmine rice
- salt to taste
- 2 cups chicken stock
- 1 cup water
- 600 g Woolworths rainbow trout portions
- 1/4 cup soya sauce
- 2 spring onions
- 1 red chilli, finely chopped
- basil leaves, to garnish
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
To make the rice:
- Pound the lemongrass and ginger into a coarse paste using a pestle and mortar. Transfer to a saucepan and add the rice, salt, chicken stock and water. Cook according to package instructions.
- Place the trout, skin side down, in a pan over a high heat and cook until the skin is golden and crisp.
- Serve with the rice and drizzle over the soya sauce. Place the sliced spring onion in iced water for a few minutes until it curls. Garnish with the spring onion, chilli, basil leaves and squeeze over the limes.
Cook's note: Cooking the rice in stock adds an extra punch of flavour.
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