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
Sweet Soy Trout & Herb Rice Pilaf
with spring onion & peanuts
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chicken
- Chicken Stock
- Coconut Cream
- Fish
- Fresh Basil
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- 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
COCONUT & PEA RICE
Rinse, pick, and roughly chop the basil and the parsley 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 parsley, 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.
COCONUT & PEA RICE
Rinse, pick, and roughly chop the basil and the parsley 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 parsley, 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.
COCONUT & PEA RICE
Rinse, pick, and roughly chop the basil and the parsley 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 parsley, 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.
COCONUT & PEA RICE
Rinse, pick, and roughly chop the basil and the parsley 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 parsley, 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.
Frequently Asked Questions
What is the preparation time for Sweet Soy Trout & Herb Rice Pilaf?
The preparation time for Sweet Soy Trout & Herb Rice Pilaf with spring onion & peanuts is between 20 and 35 minutes.
What is the total time required to make Sweet Soy Trout & Herb Rice Pilaf with spring onion & peanuts?
The total time required to make Sweet Soy Trout & Herb Rice Pilaf with spring onion & peanuts is between 30 and 45 minutes.
How many servings does Sweet Soy Trout & Herb Rice Pilaf provide?
4 servings
What are the main ingredients in Sweet Soy Trout & Herb Rice Pilaf?
Chicken, Chicken Stock, Coconut Cream, Fish, Fresh Basil, Fresh Chilli, Fresh Chillies, Fresh Ginger, Fresh Parsley, Garlic Clove, Garlic Cloves, Jasmine Rice, Peanuts, Peas, Rainbow Trout Fillet, Rainbow Trout Fillets, Soy Sauce Mix, Spring Onion, Spring Onions
What is the nutritional information of Sweet Soy Trout & Herb Rice Pilaf?
Calories: 822, Carbs: 88 grams, Fat: grams, Protein: 40.1 grams, Sugar: 18.1 grams, Salt: 1629 grams
How do I prepare Sweet Soy Trout & Herb Rice Pilaf?
COCONUT & PEA RICE: Rinse, pick, and roughly chop the basil and the parsley 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 parsley, 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?
Chicken, Chicken Stock, Coconut Cream, Fish, Fresh Basil, Fresh Chilli, Fresh Chillies, Fresh Ginger, Fresh Parsley, Garlic Clove, Garlic Cloves, Jasmine Rice, Peanuts, Peas, Rainbow Trout Fillet, Rainbow Trout Fillets, Soy Sauce Mix, Spring Onion, Spring Onions
How many calories does Sweet Soy Trout & Herb Rice Pilaf have?
822 calories
How much fat content does Sweet Soy Trout & Herb Rice Pilaf have?
grams
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