What are the main ingredients in Sweet Soy Trout & Herb Rice Pilaf?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Sweet Soy Trout & Herb Rice Pilaf?

Calories: 884, Carbs: 90 grams, Fat: grams, Protein: 46.6 grams, Sugar: 18.7 grams, Salt: 1751 grams

How do I prepare Sweet Soy Trout & Herb Rice Pilaf?

COCONUT & PEA RICE: Separate the mixed herbs. Rinse, pick, and roughly chop the basil and the coriander separately. Place the rinsed rice in a pot with the chicken stock, the coconut cream, and 100ml 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. In the final 2-3 minutes, stir through the sliced spring onion whites, the peas, and ½ the chopped basil. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. SWEET SOY SAUCE: In a bowl, combine the soy sauce mix, the chopped coriander, the grated garlic & ginger, ½ the sliced chilli (to taste), a sweetener (to taste), and seasoning. TOASTED PEANUTS: Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. NOW ABOUT THE TROUT: Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Add the sauce, remove from the heat, and season. DIVE INTO A DIVINE DINNER: Plate up the rice pilaf. Side with the sweet soy trout. Drizzle over any remaining pan juices. Garnish with the remaining basil, the sliced spring onion greens, the remaining chilli (to taste), and the toasted peanuts.

What should be prepared from my kitchen to make Sweet Soy Trout & Herb Rice Pilaf?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Sweet Soy Trout & Herb Rice Pilaf

From India to Turkey and the Caribbean, rice pilaf has many versions. Our UCOOK creation features jasmine rice cooked in coconut cream & chicken stock until fluffy, then dotted with plump peas, spring onion & fresh basil. Topped with a flaky trout coated in a sweet soy sauce. Add a kick of chilli and a crunch of toasted peanuts, and you’ll be hooked on this exquisite meal.

Sweet Soy Trout & Herb Rice Pilaf

with spring onion & peanuts

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Chicken
Chicken Stock
Coconut Cream
Fish
Fresh Chilli
Fresh Chillies
Fresh Ginger
Garlic Clove
Garlic Cloves
Jasmine Rice
Mixed Herbs
Peanuts
Peas
Rainbow Trout Fillet
Rainbow Trout Fillets
Soy Sauce Mix
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Photo of Sweet Soy Trout & Herb Rice Pilaf

Serves 1

COCONUT & PEA RICE
Separate the mixed herbs. Rinse, pick, and roughly chop the basil and the coriander separately. Place the rinsed rice in a pot with the chicken stock, the coconut cream, and 50ml 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. In the final 2-3 minutes, stir through the sliced spring onion whites, the peas, and ½ the chopped basil. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SWEET SOY SAUCE
In a bowl, combine the soy sauce mix, the chopped coriander, the grated garlic & ginger, ½ the sliced chilli (to taste), a sweetener (to taste), and seasoning.
TOASTED PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOW ABOUT THE TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Add the sauce, remove from the heat, and season.
DIVE INTO A DIVINE DINNER
Plate up the rice pilaf. Side with the sweet soy trout. Drizzle over any remaining pan juices. Garnish with the remaining basil, the sliced spring onion greens, the remaining chilli (to taste), and the toasted peanuts.

Mixed Herbs - 6g
Jasmine Rice - 75ml
Chicken Stock - 5ml
Coconut Cream - 100ml
Spring Onion - 1
Peas - 50g
Soy Sauce Mix - 30ml
Garlic Clove - 1
Fresh Ginger - 10g
Fresh Chilli - 1
Peanuts - 10g
Rainbow Trout Fillet - 1

Download the Recipe

Serves 2

COCONUT & PEA RICE
Separate the mixed herbs. Rinse, pick, and roughly chop the basil and the coriander separately. Place the rinsed rice in a pot with the chicken stock, the coconut cream, and 100ml 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. In the final 2-3 minutes, stir through the sliced spring onion whites, the peas, and ½ the chopped basil. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SWEET SOY SAUCE
In a bowl, combine the soy sauce mix, the chopped coriander, the grated garlic & ginger, ½ the sliced chilli (to taste), a sweetener (to taste), and seasoning.
TOASTED PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOW ABOUT THE TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Add the sauce, remove from the heat, and season.
DIVE INTO A DIVINE DINNER
Plate up the rice pilaf. Side with the sweet soy trout. Drizzle over any remaining pan juices. Garnish with the remaining basil, the sliced spring onion greens, the remaining chilli (to taste), and the toasted peanuts.

Mixed Herbs - 10g
Jasmine Rice - 150ml
Chicken Stock - 10ml
Coconut Cream - 200ml
Spring Onion - 1
Peas - 100g
Soy Sauce Mix - 60ml
Garlic Clove - 1
Fresh Ginger - 20g
Fresh Chilli - 1
Peanuts - 20g
Rainbow Trout Fillets - 2

Download the Recipe

Serves 3

COCONUT & PEA RICE
Separate the mixed herbs. Rinse, pick, and roughly chop the basil and the coriander separately. Place the rinsed rice in a pot with the chicken stock, the coconut cream, and 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. In the final 2-3 minutes, stir through the sliced spring onion whites, the peas, and ½ the chopped basil. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SWEET SOY SAUCE
In a bowl, combine the soy sauce mix, the chopped coriander, the grated garlic & ginger, ½ the sliced chilli (to taste), a sweetener (to taste), and seasoning.
TOASTED PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOW ABOUT THE TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Add the sauce, remove from the heat, and season.
DIVE INTO A DIVINE DINNER
Plate up the rice pilaf. Side with the sweet soy trout. Drizzle over any remaining pan juices. Garnish with the remaining basil, the sliced spring onion greens, the remaining chilli (to taste), and the toasted peanuts.

Mixed Herbs - 16g
Jasmine Rice - 225ml
Chicken Stock - 15ml
Coconut Cream - 300ml
Spring Onions - 2
Peas - 150g
Soy Sauce Mix - 90ml
Garlic Cloves - 2
Fresh Ginger - 30g
Fresh Chillies - 2
Peanuts - 30g
Rainbow Trout Fillets - 3

Download the Recipe

Serves 4

COCONUT & PEA RICE
Separate the mixed herbs. Rinse, pick, and roughly chop the basil and the coriander separately. Place the rinsed rice in a pot with the chicken stock, the coconut cream, and 200ml 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. In the final 2-3 minutes, stir through the sliced spring onion whites, the peas, and ½ the chopped basil. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SWEET SOY SAUCE
In a bowl, combine the soy sauce mix, the chopped coriander, the grated garlic & ginger, ½ the sliced chilli (to taste), a sweetener (to taste), and seasoning.
TOASTED PEANUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOW ABOUT THE TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Add the sauce, remove from the heat, and season.
DIVE INTO A DIVINE DINNER
Plate up the rice pilaf. Side with the sweet soy trout. Drizzle over any remaining pan juices. Garnish with the remaining basil, the sliced spring onion greens, the remaining chilli (to taste), and the toasted peanuts.