What are the main ingredients in Teriyaki-glazed Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Teriyaki-glazed Trout?

Calories: 491, Carbs: 65 grams, Fat: grams, Protein: 33.8 grams, Sugar: 6.4 grams, Salt: 320 grams

How do I prepare Teriyaki-glazed Trout?

RICE & SHINE: Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork. PREP STEP: While the rice is simmering, rinse the coriander and the salad leaves. Pick the coriander. Set both aside. Submerge the peas and halved green beans in boiling water for 5-6 minutes until plump and heated through. Drain on completion, toss through a drizzle of oil, and season. Loosen the teriyaki sauce with 30ml of water. Set aside. TANTALIZING TROUT: Pat the trout dry with a paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the heat and add ½ the loosened teriyaki sauce. Toss the trout until fully coated in the sauce and season to taste. DON’T TROUT ABOUT IT, EAT IT!: Make a bed of the rinsed salad leaves and top with the green beans and peas. Serve with the rice and the teriyaki trout. Drizzle over the remaining teriyaki sauce. Sprinkle over the picked coriander. Stunning, Chef!

What should be prepared from my kitchen to make Teriyaki-glazed Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Teriyaki-glazed Trout

Name: Teriyaki-glazed Trout
Prep time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

A simple yet divine dinner! Rainbow trout fillet is pan seared until tender and flaky before being glazed in a sweet & sticky teriyaki sauce. It is served with fluffy jasmine rice and salad leaves with peas & green beans. One of the quickest, tastiest meals there is!

Teriyaki-glazed Trout

with jasmine rice & green beans

Hands on Time: 10 - 25 minutes

Overall Time: 20 - 30 minutes

Download the Recipe for 2

Ingredients:

Fish
Fresh Coriander
Green Beans
Jasmine Rice
Peas
Rainbow Trout Fillet
Rainbow Trout Fillets
Salad Leaves
Teriyaki Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

RICE & SHINE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP STEP
While the rice is simmering, rinse the coriander and the salad leaves. Pick the coriander. Set both aside. Submerge the peas and halved green beans in boiling water for 5-6 minutes until plump and heated through. Drain on completion, toss through a drizzle of oil, and season. Loosen the teriyaki sauce with 15ml of water. Set aside.
TANTALIZING TROUT
Pat the trout dry with a paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the heat and add ½ the loosened teriyaki sauce. Toss the trout until fully coated in the sauce and season to taste.
DON’T TROUT ABOUT IT, EAT IT!
Make a bed of the rinsed salad leaves and top with the green beans and peas. Serve with the rice and the teriyaki trout. Drizzle over the remaining teriyaki sauce. Sprinkle over the picked coriander. Stunning, Chef!

Jasmine Rice - 75ml
Fresh Coriander - 4g
Salad Leaves - 20g
Peas - 40g
Green Beans - 80g
Teriyaki Sauce - 15ml
Rainbow Trout Fillet - 1

Download the Recipe

Serves 2

RICE & SHINE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP STEP
While the rice is simmering, rinse the coriander and the salad leaves. Pick the coriander. Set both aside. Submerge the peas and halved green beans in boiling water for 5-6 minutes until plump and heated through. Drain on completion, toss through a drizzle of oil, and season. Loosen the teriyaki sauce with 30ml of water. Set aside.
TANTALIZING TROUT
Pat the trout dry with a paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the heat and add ½ the loosened teriyaki sauce. Toss the trout until fully coated in the sauce and season to taste.
DON’T TROUT ABOUT IT, EAT IT!
Make a bed of the rinsed salad leaves and top with the green beans and peas. Serve with the rice and the teriyaki trout. Drizzle over the remaining teriyaki sauce. Sprinkle over the picked coriander. Stunning, Chef!

Jasmine Rice - 150ml
Fresh Coriander - 8g
Salad Leaves - 40g
Peas - 80g
Green Beans - 160g
Teriyaki Sauce - 30ml
Rainbow Trout Fillets - 2

Download the Recipe

Serves 3

RICE & SHINE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP STEP
While the rice is simmering, rinse the coriander and the salad leaves. Pick the coriander. Set both aside. Submerge the peas and halved green beans in boiling water for 5-6 minutes until plump and heated through. Drain on completion, toss through a drizzle of oil, and season. Loosen the teriyaki sauce with 45ml of water. Set aside.
TANTALIZING TROUT
Pat the trout dry with a paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the heat and add ½ the loosened teriyaki sauce. Toss the trout until fully coated in the sauce and season to taste.
DON’T TROUT ABOUT IT, EAT IT!
Make a bed of the rinsed salad leaves and top with the green beans and peas. Serve with the rice and the teriyaki trout. Drizzle over the remaining teriyaki sauce. Sprinkle over the picked coriander. Stunning, Chef!

Jasmine Rice - 225ml
Fresh Coriander - 12g
Salad Leaves - 60g
Peas - 120g
Green Beans - 240g
Teriyaki Sauce - 45ml
Rainbow Trout Fillets - 3

Download the Recipe

Serves 4

RICE & SHINE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP STEP
While the rice is simmering, rinse the coriander and the salad leaves. Pick the coriander. Set both aside. Submerge the peas and halved green beans in boiling water for 5-6 minutes until plump and heated through. Drain on completion, toss through a drizzle of oil, and season. Loosen the teriyaki sauce with 60ml of water. Set aside.
TANTALIZING TROUT
Pat the trout dry with a paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the heat and add ½ the loosened teriyaki sauce. Toss the trout until fully coated in the sauce and season to taste.
DON’T TROUT ABOUT IT, EAT IT!
Make a bed of the rinsed salad leaves and top with the green beans and peas. Serve with the rice and the teriyaki trout. Drizzle over the remaining teriyaki sauce. Sprinkle over the picked coriander. Stunning, Chef!