Crispy trout with rice and sesame salad
| Recipe By: | Hannah Lewry |
| Serves: | 2 |
| Cooking Time: | 5 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 4 Tbsp Woolworths Thai coconut stir-fry sauce
- 240 g Woolworths hot smoked trout fillets
- 250 g Woolworths 90-second white rice
- 1 Tbsp black sesame seeds
- 4 mini cucumbers
- 6 radishes, thinly sliced
- 5 spring onions, finely sliced
- 4 tbsp fresh coriander, finely chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Cook the rice according to package instructions.
- Fold in the coriander, spring onion, radishes, cucumber and cabbage until evenly incorporated.
- Warm the hot smoked trout fillets in a non-stick pan over a medium to high heat for 1 minute on each side. Flake into the rice salad.
- Drizzle over the stir-fry sauce and sprinkle with the sesame seeds.
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