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

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
  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  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 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  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 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  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 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 - 20g

  • Jasmine Rice - 300ml

  • Chicken Stock - 20ml

  • Coconut Cream - 400ml

  • Spring Onions - 2

  • Peas - 200g

  • Soy Sauce Mix - 120ml

  • Garlic Cloves - 2

  • Fresh Ginger - 40g

  • Fresh Chillies - 2

  • Peanuts - 40g

  • Rainbow Trout Fillets - 4

Woolies Products in this dish

Photo of Albacore White Tuna Fillets in Olive Oil 180 g

Albacore White Tuna Fillets In Olive Oil 180 G

Photo of Free Range Skinless Chicken Thigh Fillets Avg 700 g

Free Range Skinless Chicken Thigh Fillets Avg 700 G

Photo of Freeze-Dried Mixed Herbs 5,5 g

Freeze-dried Mixed Herbs 5,5 G

Photo of Freshly Frozen Skin-On Hake Fillets 800 g

Freshly Frozen Skin-on Hake Fillets 800 G

Photo of Albacore White Tuna Fillets in Spring Water 180 g

Albacore White Tuna Fillets In Spring Water 180 G

Photo of Skinless Chicken Breast Fillets Avg 1 kg

Skinless Chicken Breast Fillets Avg 1 Kg

Photo of Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg

Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 Kg

Photo of Mini Skinless Chicken Breast Fillets 400 g

Mini Skinless Chicken Breast Fillets 400 G

Photo of Split Green Peas 500 g

Split Green Peas 500 G

Photo of Skinless Chicken Thigh Fillets Avg 700 g

Skinless Chicken Thigh Fillets Avg 700 G

Photo of Hand Shelled Fresh Peas 100 g

Hand Shelled Fresh Peas 100 G

Photo of Hand Shelled Fresh Peas 200 g

Hand Shelled Fresh Peas 200 G

Photo of Freshly Frozen Peas & Sweetcorn Kernels 750 g

Freshly Frozen Peas & Sweetcorn Kernels 750 G

Photo of Skinless Chicken Breast Avg 450 g

Skinless Chicken Breast Avg 450 G

Photo of Hake Fillet Avg 350 g

Hake Fillet Avg 350 G

Photo of Free Range Skinless Chicken Mini Breast Fillets 400 g

Free Range Skinless Chicken Mini Breast Fillets 400 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Free Range Skinless Chicken Breast Avg 400 g

Free Range Skinless Chicken Breast Avg 400 G

Photo of Basa Fillets Avg 300 g

Basa Fillets Avg 300 G

Photo of Free Range Chicken Drumstick Fillets Avg 800 g

Free Range Chicken Drumstick Fillets Avg 800 G

Photo of Mixed Herbs 15 g

Mixed Herbs 15 G

Photo of Frozen Petits Pois Peas 500 g

Frozen Petits Pois Peas 500 G

Photo of Hake Portions 300 g

Hake Portions 300 G

Views: 138