A simple yet divine dinner! Rainbow trout fillet is pan seared until tender and flaky before being glazed in a sweet & sticky teriyaki sauce. It is served with fluffy jasmine rice and salad leaves with peas & green beans. One of the quickest, tastiest meals there is!
Teriyaki-glazed Trout
Teriyaki-glazed Trout
with jasmine rice & green beans
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Fish
- Fresh Coriander
- Green Beans
- Jasmine Rice
- Peas
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Salad Leaves
- Teriyaki Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RICE & SHINE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP STEP
While the rice is simmering, rinse the coriander and the Salad Leaves. Pick the coriander. Set both aside. Submerge the Peas and halved Green Beans in boiling water for 5-6 minutes until plump and heated through. Drain on completion, toss through a drizzle of oil, and season. Loosen the Teriyaki Sauce with 15ml of water. Set aside.
TANTALIZING TROUT
Pat the trout dry with a paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the heat and add ½ the loosened Teriyaki Sauce. Toss the trout until fully coated in the sauce and season to taste.
DON’T TROUT ABOUT IT, EAT IT!
Make a bed of the rinsed Salad Leaves and top with the Green Beans and Peas. Serve with the rice and the teriyaki trout. Drizzle over the remaining Teriyaki Sauce. Sprinkle over the picked coriander. Stunning, Chef!
Jasmine Rice - 75ml
Fresh Coriander - 4g
Salad Leaves - 20g
Peas - 40g
Green Beans - 80g
Teriyaki Sauce - 15ml
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RICE & SHINE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP STEP
While the rice is simmering, rinse the coriander and the Salad Leaves. Pick the coriander. Set both aside. Submerge the Peas and halved Green Beans in boiling water for 5-6 minutes until plump and heated through. Drain on completion, toss through a drizzle of oil, and season. Loosen the Teriyaki Sauce with 30ml of water. Set aside.
TANTALIZING TROUT
Pat the trout dry with a paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the heat and add ½ the loosened Teriyaki Sauce. Toss the trout until fully coated in the sauce and season to taste.
DON’T TROUT ABOUT IT, EAT IT!
Make a bed of the rinsed Salad Leaves and top with the Green Beans and Peas. Serve with the rice and the teriyaki trout. Drizzle over the remaining Teriyaki Sauce. Sprinkle over the picked coriander. Stunning, Chef!
Jasmine Rice - 150ml
Fresh Coriander - 8g
Salad Leaves - 40g
Peas - 80g
Green Beans - 160g
Teriyaki Sauce - 30ml
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RICE & SHINE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP STEP
While the rice is simmering, rinse the coriander and the Salad Leaves. Pick the coriander. Set both aside. Submerge the Peas and halved Green Beans in boiling water for 5-6 minutes until plump and heated through. Drain on completion, toss through a drizzle of oil, and season. Loosen the Teriyaki Sauce with 45ml of water. Set aside.
TANTALIZING TROUT
Pat the trout dry with a paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the heat and add ½ the loosened Teriyaki Sauce. Toss the trout until fully coated in the sauce and season to taste.
DON’T TROUT ABOUT IT, EAT IT!
Make a bed of the rinsed Salad Leaves and top with the Green Beans and Peas. Serve with the rice and the teriyaki trout. Drizzle over the remaining Teriyaki Sauce. Sprinkle over the picked coriander. Stunning, Chef!
Jasmine Rice - 225ml
Fresh Coriander - 12g
Salad Leaves - 60g
Peas - 120g
Green Beans - 240g
Teriyaki Sauce - 45ml
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RICE & SHINE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP STEP
While the rice is simmering, rinse the coriander and the Salad Leaves. Pick the coriander. Set both aside. Submerge the Peas and halved Green Beans in boiling water for 5-6 minutes until plump and heated through. Drain on completion, toss through a drizzle of oil, and season. Loosen the Teriyaki Sauce with 60ml of water. Set aside.
TANTALIZING TROUT
Pat the trout dry with a paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the heat and add ½ the loosened Teriyaki Sauce. Toss the trout until fully coated in the sauce and season to taste.
DON’T TROUT ABOUT IT, EAT IT!
Make a bed of the rinsed Salad Leaves and top with the Green Beans and Peas. Serve with the rice and the teriyaki trout. Drizzle over the remaining Teriyaki Sauce. Sprinkle over the picked coriander. Stunning, Chef!
Jasmine Rice - 300ml
Fresh Coriander - 15g
Salad Leaves - 80g
Peas - 160g
Green Beans - 320g
Teriyaki Sauce - 60ml
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Frequently Asked Questions
What is the preparation time for Teriyaki-glazed Trout?
The preparation time for Teriyaki-glazed Trout with jasmine rice & green beans is between 10 and 25 minutes.
What is the total time required to make Teriyaki-glazed Trout with jasmine rice & green beans?
The total time required to make Teriyaki-glazed Trout with jasmine rice & green beans is between 20 and 30 minutes.
How many servings does Teriyaki-glazed Trout provide?
4 servings
What are the main ingredients in Teriyaki-glazed Trout?
Fish, Fresh Coriander, Green Beans, Jasmine Rice, Peas, Rainbow Trout Fillet, Rainbow Trout Fillets, Salad Leaves, Teriyaki Sauce
What is the nutritional information of Teriyaki-glazed Trout?
Calories: 491, Carbs: 65 grams, Fat: grams, Protein: 33.8 grams, Sugar: 6.4 grams, Salt: 320 grams
How do I prepare Teriyaki-glazed Trout?
RICE & SHINE: Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork. PREP STEP: While the rice is simmering, rinse the coriander and the salad leaves. Pick the coriander. Set both aside. Submerge the peas and halved green beans in boiling water for 5-6 minutes until plump and heated through. Drain on completion, toss through a drizzle of oil, and season. Loosen the teriyaki sauce with 30ml of water. Set aside. TANTALIZING TROUT: Pat the trout dry with a paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the heat and add ½ the loosened teriyaki sauce. Toss the trout until fully coated in the sauce and season to taste. DON’T TROUT ABOUT IT, EAT IT!: Make a bed of the rinsed salad leaves and top with the green beans and peas. Serve with the rice and the teriyaki trout. Drizzle over the remaining teriyaki sauce. Sprinkle over the picked coriander. Stunning, Chef!
What should be prepared from my kitchen to make Teriyaki-glazed Trout?
Fish, Fresh Coriander, Green Beans, Jasmine Rice, Peas, Rainbow Trout Fillet, Rainbow Trout Fillets, Salad Leaves, Teriyaki Sauce
How many calories does Teriyaki-glazed Trout have?
491 calories
How much fat content does Teriyaki-glazed Trout have?
grams
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