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
Sesame-crusted Trout Fillet
with jasmine rice & smashed cucumbers
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Sesame-crusted Trout Fillet?
The preparation time for Sesame-crusted Trout Fillet with jasmine rice & smashed cucumbers is between 25 and 45 minutes.
What is the total time required to make Sesame-crusted Trout Fillet with jasmine rice & smashed cucumbers?
The total time required to make Sesame-crusted Trout Fillet with jasmine rice & smashed cucumbers is between 35 and 55 minutes.
How many servings does Sesame-crusted Trout Fillet provide?
4 servings
What are the main ingredients in Sesame-crusted Trout Fillet?
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
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?
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
How many calories does Sesame-crusted Trout Fillet have?
706 calories
How much fat content does Sesame-crusted Trout Fillet have?
grams
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