What are the main ingredients in Sesame-crusted Trout Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Paper Towel, Butter (optional), Rolling Pin

What is the nutritional information of Sesame-crusted Trout Fillet?

Calories: 706, Carbs: 75 grams, Fat: grams, Protein: 34.1 grams, Sugar: 15.5 grams, Salt: 642 grams

How do I prepare Sesame-crusted Trout Fillet?

SUMPTUOUS RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. SMASHING...: Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces and salt lightly. In a bowl, combine the rice wine vinegar, 2 tbsp of a sweetener (to taste), 1 tbsp of water, and the chilli flakes (to taste). Mix until fully combined. Add the cucumber pieces and toss. Set aside. TOASTY SESAME: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. PLATE IT UP!: Make a bed of the lush jasmine rice and top with the sesame-crusted trout. Serve the wilted cabbage and the smashed cucumbers alongside. Drizzle over the mayo. Enjoy! TASTY TROUT: Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the trout skin-side down until crispy, 2-3 minutes. Flip and baste with the sweet soy sauce. Fry until cooked through to your preference, basting continuously, 30-60 seconds. Remove from the pan, reserving any remaining pan juices, and place the trout onto the toasted sesame, flesh side down. Press to ensure the seeds stick. THE FINAL TOUCHES: Return the pan, wiped down, to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the cabbage until slightly wilted, 1-2 minutes. Remove from the heat and season. In a small bowl, combine the mayo with the lemon juice. Season and loosen with water or milk (optional) in 5ml increments until drizzling consistency.

What should be prepared from my kitchen to make Sesame-crusted Trout Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Paper Towel, Butter (optional), Rolling Pin

Sesame-crusted Trout Fillet

Beautiful trout fillet is basted in a sweet-sticky indo soy sauce and coated in a toasted sesame seed crust. Served on a bed of fluffy jasmine rice and sided with crunchy cabbage and a salad of zesty chilli smashed cucumber. Finished with a garlic mayo drizzle.

Sesame-crusted Trout Fillet

with jasmine rice & smashed cucumbers

Hands on Time: 25 - 45 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Cucumber
Dried Chilli Flakes
Fish
Jasmine Rice
Lemon Juice
Mayo
Mixed Sesame Seeds
Rainbow Trout Fillet
Rainbow Trout Fillets
Rice Vinegar
Rice Wine Vinegar
Sweet Indo Soy Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Milk (optional)
Paper Towel
Butter (optional)
Rolling Pin

Serves 1

SUMPTUOUS RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SMASHING...
Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces and salt lightly. In a bowl, combine the rice wine vinegar, 1 tbsp of a sweetener (to taste), 1 tbsp of water, and the chilli flakes (to taste). Mix until fully combined. Add the cucumber pieces and toss. Set aside.
TOASTY SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
TASTY TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the trout skin-side down until crispy, 2-3 minutes. Flip and baste with the sweet soy sauce. Fry until cooked through to your preference, basting continuously, 30-60 seconds. Remove from the pan, reserving any remaining pan juices, and place the trout onto the toasted sesame, flesh side down. Press to ensure the seeds stick.
THE FINAL TOUCHES
Return the pan, wiped down, to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the cabbage until slightly wilted, 1-2 minutes. Remove from the heat and season. In a small bowl, combine the mayo with the lemon juice. Season and loosen with water or milk (optional) in 5ml increments until drizzling consistency.
PLATE IT UP!
Make a bed of the lush jasmine rice and top with the sesame-crusted trout. Serve the wilted cabbage and the smashed cucumbers alongside. Drizzle over the mayo. Enjoy!

Jasmine Rice - 75ml
Cucumber - 50g
Rice Wine Vinegar - 10ml
Dried Chilli Flakes - 2,5ml
Mixed Sesame Seeds - 15ml
Rainbow Trout Fillet - 1
Sweet Indo Soy Sauce - 10ml
Cabbage - 100g
Mayo - 30ml
Lemon Juice - 10ml

Download the Recipe

Serves 2

SUMPTUOUS RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SMASHING...
Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces and salt lightly. In a bowl, combine the rice wine vinegar, 2 tbsp of a sweetener (to taste), 1 tbsp of water, and the chilli flakes (to taste). Mix until fully combined. Add the cucumber pieces and toss. Set aside.
TOASTY SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
TASTY TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the trout skin-side down until crispy, 2-3 minutes. Flip and baste with the sweet soy sauce. Fry until cooked through to your preference, basting continuously, 30-60 seconds. Remove from the pan, reserving any remaining pan juices, and place the trout onto the toasted sesame, flesh side down. Press to ensure the seeds stick.
THE FINAL TOUCHES
Return the pan, wiped down, to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the cabbage until slightly wilted, 1-2 minutes. Remove from the heat and season. In a small bowl, combine the mayo with the lemon juice. Season and loosen with water or milk (optional) in 5ml increments until drizzling consistency.
PLATE IT UP!
Make a bed of the lush jasmine rice and top with the sesame-crusted trout. Serve the wilted cabbage and the smashed cucumbers alongside. Drizzle over the mayo. Enjoy!

Jasmine Rice - 150ml
Cucumber - 100g
Rice Wine Vinegar - 20ml
Dried Chilli Flakes - 5ml
Mixed Sesame Seeds - 30ml
Rainbow Trout Fillets - 2
Sweet Indo Soy Sauce - 20ml
Cabbage - 100g
Mayo - 60ml
Lemon Juice - 20ml

Download the Recipe

Serves 3

SUMPTUOUS RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SMASHING...
Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces and salt lightly. In a bowl, combine the rice wine vinegar, 3 tbsp of a sweetener (to taste), 1 tbsp of water, and the chilli flakes (to taste). Mix until fully combined. Add the cucumber pieces and toss. Set aside.
TOASTY SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
TASTY TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the trout skin-side down until crispy, 2-3 minutes. Flip and baste with the sweet soy sauce. Fry until cooked through to your preference, basting continuously, 30-60 seconds. Remove from the pan, reserving any remaining pan juices, and place the trout onto the toasted sesame, flesh side down. Press to ensure the seeds stick.
THE FINAL TOUCHES
Return the pan, wiped down, to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the cabbage until slightly wilted, 2-3 minutes. Remove from the heat and season. In a small bowl, combine the mayo with the lemon juice. Season and loosen with water or milk (optional) in 5ml increments until drizzling consistency.
PLATE IT UP!
Make a bed of the lush jasmine rice and top with the sesame-crusted trout. Serve the wilted cabbage and the smashed cucumbers alongside. Drizzle over the mayo. Enjoy!

Jasmine Rice - 225ml
Cucumber - 150g
Rice Vinegar - 30ml
Dried Chilli Flakes - 7,5ml
Mixed Sesame Seeds - 45ml
Rainbow Trout Fillets - 3
Sweet Indo Soy Sauce - 30ml
Cabbage - 200g
Mayo - 90ml
Lemon Juice - 30ml

Download the Recipe

Serves 4

SUMPTUOUS RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SMASHING...
Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces and salt lightly. In a bowl, combine the rice wine vinegar, 4 tbsp of a sweetener (to taste), 1 tbsp of water, and the chilli flakes (to taste). Mix until fully combined. Add the cucumber pieces and toss. Set aside.
TOASTY SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
TASTY TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the trout skin-side down until crispy, 2-3 minutes. Flip and baste with the sweet soy sauce. Fry until cooked through to your preference, basting continuously, 30-60 seconds. Remove from the pan, reserving any remaining pan juices, and place the trout onto the toasted sesame, flesh side down. Press to ensure the seeds stick.
THE FINAL TOUCHES
Return the pan, wiped down, to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the cabbage until slightly wilted, 2-3 minutes. Remove from the heat and season. In a small bowl, combine the mayo with the lemon juice. Season and loosen with water or milk (optional) in 5ml increments until drizzling consistency.
PLATE IT UP!
Make a bed of the lush jasmine rice and top with the sesame-crusted trout. Serve the wilted cabbage and the smashed cucumbers alongside. Drizzle over the mayo. Enjoy!