What are the main ingredients in Teriyaki-glazed Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Teriyaki-glazed Trout?

Calories: 535, Carbs: 75 grams, Fat: grams, Protein: 34.8 grams, Sugar: 6.6 grams, Salt: 719 grams

How do I prepare Teriyaki-glazed Trout?

FLUFFY RICE: Boil the kettle. Place the rinsed rice in a pot with 400ml 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. Remove from the heat and steam, 8-10 minutes. Toss through ½ the chopped coriander and cover. PREP STEP: While the rice is simmering, rinse the salad leaves and peel the cucumber into ribbons. Submerge the peas in boiling water until plump and heated through, 3-5 minutes. Drain and set aside. Loosen the teriyaki sauce with 30ml of water. Set aside. TANTALISING TROUT: Pat the trout dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry until cooked to your preference, 30-60 seconds. Remove from the pan and season. GREEN BOWL: In a bowl, combine the cucumber ribbons, the plumped peas, the rinsed salad leaves, the lemon juice (to taste), seasoning, and a drizzle of olive oil. DIG IN: Make a bed of the fluffy rice. Top with the trout and drizzle over the teriyaki sauce. Side with the fresh salad and sprinkle over the remaining chopped coriander. Beautiful job, Chef!

What should be prepared from my kitchen to make Teriyaki-glazed Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Teriyaki-glazed Trout

Name: Teriyaki-glazed Trout
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

This delicious recipe features pan-fried trout coated in a sweet & salty teriyaki glaze, served on a bed of fluffy jasmine rice mixed with vibrant coriander. To complete the dish, we’ve included a green side salad of crunchy cucumber ribbons, plump peas, and crisp salad leaves, all tossed in a tangy lemon dressing. It’s guaranteed to impress!

Teriyaki-glazed Trout

with jasmine rice, peas & fresh coriander

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Cucumber
Fish
Fresh Coriander
Jasmine Rice
Lemon Juice
Peas
Rainbow Trout Fillet
Rainbow Trout Fillets
Salad Leaves
Teriyaki Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

FLUFFY RICE
Boil the kettle. Place the rinsed rice in a pot with 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. Remove from the heat and steam, 8-10 minutes. Toss through ½ the chopped coriander and cover.
PREP STEP
While the rice is simmering, rinse the salad leaves and peel the cucumber into ribbons. Submerge the peas in boiling water until plump and heated through, 3-5 minutes. Drain and set aside. Loosen the teriyaki sauce with 15ml of water. Set aside.
TANTALISING TROUT
Pat the trout dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry until cooked to your preference, 30-60 seconds. Remove from the pan and season.
GREEN BOWL
In a bowl, combine the cucumber ribbons, the plumped peas, the rinsed salad leaves, the lemon juice (to taste), seasoning, and a drizzle of olive oil.
DIG IN
Make a bed of the fluffy rice. Top with the trout and drizzle over the teriyaki sauce. Side with the fresh salad and sprinkle over the remaining chopped coriander. Beautiful job, Chef!

Jasmine Rice - 100ml
Fresh Coriander - 4g
Salad Leaves - 20g
Cucumber - 100g
Peas - 50g
Teriyaki Sauce - 10ml
Rainbow Trout Fillet - 1
Lemon Juice - 10ml

Download the Recipe

Serves 2

FLUFFY RICE
Boil the kettle. Place the rinsed rice in a pot with 400ml 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. Remove from the heat and steam, 8-10 minutes. Toss through ½ the chopped coriander and cover.
PREP STEP
While the rice is simmering, rinse the salad leaves and peel the cucumber into ribbons. Submerge the peas in boiling water until plump and heated through, 3-5 minutes. Drain and set aside. Loosen the teriyaki sauce with 30ml of water. Set aside.
TANTALISING TROUT
Pat the trout dry with paper towel and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry until cooked to your preference, 30-60 seconds. Remove from the pan and season.
GREEN BOWL
In a bowl, combine the cucumber ribbons, the plumped peas, the rinsed salad leaves, the lemon juice (to taste), seasoning, and a drizzle of olive oil.
DIG IN
Make a bed of the fluffy rice. Top with the trout and drizzle over the teriyaki sauce. Side with the fresh salad and sprinkle over the remaining chopped coriander. Beautiful job, Chef!

Jasmine Rice - 200ml
Fresh Coriander - 8g
Salad Leaves - 40g
Cucumber - 200g
Peas - 100g
Teriyaki Sauce - 20ml
Rainbow Trout Fillets - 2
Lemon Juice - 20ml

Download the Recipe

Serves 3

FLUFFY RICE
Boil the kettle. Place the rinsed rice in a pot with 600ml 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. Remove from the heat and steam, 8-10 minutes. Toss through ½ the chopped coriander and cover.
PREP STEP
While the rice is simmering, rinse the salad leaves and peel the cucumber into ribbons. Submerge the peas in boiling water until plump and heated through, 3-5 minutes. Drain and set aside. Loosen the teriyaki sauce with 45ml of water. Set aside.
TANTALISING TROUT
Pat the trout dry with paper towel and season. Place a large pan over medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry until cooked to your preference, 30-60 seconds. Remove from the pan and season.
GREEN BOWL
In a bowl, combine the cucumber ribbons, the plumped peas, the rinsed salad leaves, the lemon juice (to taste), seasoning, and a drizzle of olive oil.
DIG IN
Make a bed of the fluffy rice. Top with the trout and drizzle over the teriyaki sauce. Side with the fresh salad and sprinkle over the remaining chopped coriander. Beautiful job, Chef!

Jasmine Rice - 300ml
Fresh Coriander - 12g
Salad Leaves - 60g
Cucumber - 300g
Peas - 150g
Teriyaki Sauce - 30ml
Rainbow Trout Fillets - 3
Lemon Juice - 30ml

Download the Recipe

Serves 4

FLUFFY RICE
Boil the kettle. Place the rinsed rice in a pot with 800ml 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. Remove from the heat and steam, 8-10 minutes. Toss through ½ the chopped coriander and cover.
PREP STEP
While the rice is simmering, rinse the salad leaves and peel the cucumber into ribbons. Submerge the peas in boiling water until plump and heated through, 3-5 minutes. Drain and set aside. Loosen the teriyaki sauce with 60ml of water. Set aside.
TANTALISING TROUT
Pat the trout dry with paper towel and season. Place a large pan over medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry until cooked to your preference, 30-60 seconds. Remove from the pan and season.
GREEN BOWL
In a bowl, combine the cucumber ribbons, the plumped peas, the rinsed salad leaves, the lemon juice (to taste), seasoning, and a drizzle of olive oil.
DIG IN
Make a bed of the fluffy rice. Top with the trout and drizzle over the teriyaki sauce. Side with the fresh salad and sprinkle over the remaining chopped coriander. Beautiful job, Chef!