eCook Meal
Neil Ellis’s Miso-glazed Trout
with roasted beetroot & a nutty slaw
If you want the ultimate reference point for umami, miso is it, Chef! This Japanese fermented soybean paste brings that savoury-sweet funkiness that makes a dish irresistible. Combined with butter to drizzle over crispy-skin trout, sided with roasted beetroot, and a pickled carrot, cabbage & toasted peanuts slaw, it will be impossible to stop eating.
Serving guide
Choose your portion size.
CAN’T BEET THIS
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PICKLED VEG
In a salad bowl, combine the vinegar and 5ml of sweetener (to taste). Toss through the sliced Cabbage, the grated carrot, and seasoning. Set aside to pickle.
GOLDEN 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.
MISO BUTTER
Boil the kettle. Return the pan to medium heat. When hot, melt 10g of butter. Remove from the heat. To a bowl, add the miso paste (to taste) and 15ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside.
TASTY TROUT
Place a clean pan over 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. Remove from the pan and season.
ALMOST THERE
Before serving, drain the vinegar from the Cabbage and toss with ½ the toasted nuts.
MISO HUNGRY!
Serve up the roasted Beetroot and side with the flaky trout. Drizzle over the miso butter and serve the nutty slaw on the side. Garnish with the remaining peanuts and dig in!
CAN’T BEET THIS
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PICKLED VEG
In a salad bowl, combine the vinegar and 10ml of sweetener (to taste). Toss through the sliced Cabbage, the grated carrot, and seasoning. Set aside to pickle.
GOLDEN 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.
MISO BUTTER
Boil the kettle. Return the pan to medium heat. When hot, melt 20g of butter. Remove from the heat. To a bowl, add the miso paste (to taste) and 30ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside.
TASTY TROUT
Place a clean pan over 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. Remove from the pan and season.
ALMOST THERE
Before serving, drain the vinegar from the Cabbage and toss with ½ the toasted nuts.
MISO HUNGRY!
Serve up the roasted Beetroot and side with the flaky trout. Drizzle over the miso butter and serve the nutty slaw on the side. Garnish with the remaining peanuts and dig in!
CAN’T BEET THIS
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
PICKLED VEG
In a salad bowl, combine the vinegar and 15ml of sweetener (to taste). Toss through the sliced Cabbage, the grated carrot, and seasoning. Set aside to pickle.
GOLDEN 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.
MISO BUTTER
Boil the kettle. Return the pan to medium heat. When hot, melt 30g of butter. Remove from the heat. To a bowl, add the miso paste (to taste) and 45ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside.
TASTY TROUT
Place a clean pan over 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. Remove from the pan and season.
ALMOST THERE
Before serving, drain the vinegar from the Cabbage and toss with ½ the toasted nuts.
MISO HUNGRY!
Serve up the roasted Beetroot and side with the flaky trout. Drizzle over the miso butter and serve the nutty slaw on the side. Garnish with the remaining peanuts and dig in!
CAN’T BEET THIS
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
PICKLED VEG
In a salad bowl, combine the vinegar and 20ml of sweetener (to taste). Toss through the sliced Cabbage, the grated carrot, and seasoning. Set aside to pickle.
GOLDEN 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.
MISO BUTTER
Boil the kettle. Return the pan to medium heat. When hot, melt 40g of butter. Remove from the heat. To a bowl, add the miso paste (to taste) and 60ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside.
TASTY TROUT
Place a clean pan over 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. Remove from the pan and season.
ALMOST THERE
Before serving, drain the vinegar from the Cabbage and toss with ½ the toasted nuts.
MISO HUNGRY!
Serve up the roasted Beetroot and side with the flaky trout. Drizzle over the miso butter and serve the nutty slaw on the side. Garnish with the remaining peanuts and dig in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R263.51
for 4 servings · R65.88 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
-
Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
-
Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
-
Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
-
Rainbow Trout Fillets needs 4Rainbow Trout Side 220 g R139.99 · whole pack (size can't be divided)R139.99
-
Miso Paste needs 40 mlMiso Tasty Red Miso Paste 200 g R69.99 · whole pack (size can't be divided)R69.99
Not in the Woolies basket — source these elsewhere:
- Rice Wine Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Neil Ellis’s Miso-glazed Trout?
The preparation time for Neil Ellis’s Miso-glazed Trout with roasted beetroot & a nutty slaw is between 20 and 35 minutes.
What is the total time required to make Neil Ellis’s Miso-glazed Trout with roasted beetroot & a nutty slaw?
The total time required to make Neil Ellis’s Miso-glazed Trout with roasted beetroot & a nutty slaw is between 40 and 55 minutes.
How many servings does Neil Ellis’s Miso-glazed Trout provide?
4 servings
What are the main ingredients in Neil Ellis’s Miso-glazed Trout?
Beetroot, Cabbage, Carrot, Fish, Miso Paste, Peanuts, Rainbow Trout Fillets, Rice Wine Vinegar
What is the nutritional information of Neil Ellis’s Miso-glazed Trout?
Calories: 426, Carbs: 32 grams, Fat: grams, Protein: 35.1 grams, Sugar: 12.7 grams, Salt: 706 grams
How do I prepare Neil Ellis’s Miso-glazed Trout?
MISO BUTTER: Boil the kettle. Return the pan to medium heat. When hot, melt 20g of butter. Remove from the heat. To a bowl, add the miso paste (to taste) and 30ml of boiling water. Mix until loosened and slowly whisk in the melted butter until combined. Set aside. TASTY TROUT: Place a clean pan over 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. Remove from the pan and season. PICKLED VEG: In a salad bowl, combine the vinegar and 10ml of sweetener (to taste). Toss through the sliced cabbage, the grated carrot, and seasoning. Set aside to pickle. GOLDEN 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. CAN’T BEET THIS: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). ALMOST THERE: Before serving, drain the vinegar from the cabbage and toss with ½ the toasted nuts. MISO HUNGRY!: Serve up the roasted beetroot and side with the flaky trout. Drizzle over the miso butter and serve the nutty slaw on the side. Garnish with the remaining peanuts and dig in!
What should be prepared from my kitchen to make Neil Ellis’s Miso-glazed Trout?
Beetroot, Cabbage, Carrot, Fish, Miso Paste, Peanuts, Rainbow Trout Fillets, Rice Wine Vinegar
How many calories does Neil Ellis’s Miso-glazed Trout have?
426 calories
How much fat content does Neil Ellis’s Miso-glazed Trout have?
grams