eCook Meal
Sweet Soy Trout & Herb Rice Pilaf
with spring onion & peanuts
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.
Serving guide
Choose your portion size.
COCONUT & Pea RICE
Place the rice in a pot with the Chicken stock, the coconut cream, and 50ml [100ml]|#7DA0D7 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 spring onion whites and the peas. 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 Garlic & ginger, ½ the Chilli (to taste), a sweetener (to taste), and seasoning.
TOASTED Peanuts
Place the 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. 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 spring onion greens, the remaining Chilli (to taste), the basil, and the Peanuts.
COCONUT & Pea RICE
Place the rice in a pot with the Chicken stock, the coconut cream, and 50ml [100ml]|#7DA0D7 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 spring onion whites and the peas. 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 Garlic & ginger, ½ the Chilli (to taste), a sweetener (to taste), and seasoning.
TOASTED Peanuts
Place the 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. 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 spring onion greens, the remaining Chilli (to taste), the basil, and the Peanuts.
COCONUT & Pea RICE
Place the rice in a pot with the Chicken stock, the coconut cream, and 150ml [200ml]|#7DA0D7 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 spring onion whites and the peas. 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 Garlic & ginger, ½ the Chilli (to taste), a sweetener (to taste), and seasoning.
TOASTED Peanuts
Place the 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. 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 spring onion greens, the remaining Chilli (to taste), the basil, and the Peanuts.
COCONUT & Pea RICE
Place the rice in a pot with the Chicken stock, the coconut cream, and 150ml [200ml]|#7DA0D7 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 spring onion whites and the peas. 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 Garlic & ginger, ½ the Chilli (to taste), a sweetener (to taste), and seasoning.
TOASTED Peanuts
Place the 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. 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 spring onion greens, the remaining Chilli (to taste), the basil, and the Peanuts.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R187.71
for 4 servings · R46.93 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Rainbow Trout Fillets needs 4Soya and Ginger Rainbow Trout Nibbles 20 g R21.99 · whole pack (size can't be divided)R21.99
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Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
Not in the Woolies basket — source these elsewhere:
- Soy Sauce Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chilli, Coconut Cream, Fish, Fresh Basil, Garlic, Ginger, Jasmine Rice, Pea, Peanuts, Rainbow Trout Fillets, Soy Sauce Mix, Spring Onion
What is the nutritional information of Sweet Soy Trout & Herb Rice Pilaf?
Calories: 822, Carbs: 88 grams, Fat: grams, Protein: 40 grams, Sugar: 18 grams, Salt: 1628 grams
How do I prepare Sweet Soy Trout & Herb Rice Pilaf?
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 spring onion greens, the remaining chilli (to taste), the basil, and the peanuts. NOW ABOUT THE TROUT: Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. 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. TOASTED PEANUTS: Place the peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. SWEET SOY SAUCE: In a bowl, combine the soy sauce mix, the garlic & ginger, ½ the chilli (to taste), a sweetener (to taste), and seasoning. COCONUT & PEA RICE: Place the rice in a pot with the chicken stock, the coconut cream, and 50ml [100ml]|#7DA0D7 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 spring onion whites and the peas. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Sweet Soy Trout & Herb Rice Pilaf?
Chicken, Chicken Stock, Chilli, Coconut Cream, Fish, Fresh Basil, Garlic, Ginger, Jasmine Rice, Pea, Peanuts, Rainbow Trout Fillets, Soy Sauce Mix, Spring Onion
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