A mound of bouncy black rice speckled with flavourful charred corn, cabbage, and carrot, and covered in fresh and zesty edamame bean slaw. All topped off by the star of the show: moreish smoked trout fish cakes, pan fried in a sticky sesame-soy glaze.
Trout Fish Cake Poke Bowl
Trout Fish Cake Poke Bowl
with black rice, sesame-soy sauce, corn & cashew nuts
Hands on Time: 20 - 30 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Black Rice
- Cashew Nuts
- Corn
- Edamame Beans
- Fish
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Lime
- Limes
- Sesame-Soy Sauce
- Shredded Cabbage & Julienne Carrot
- Smoked Trout Fish Cakes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
BUBBLE IT UP
Rinse the rice and place in a pot with 300ml of salted water. Place over a medium heat and pop on a lid. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside.
NUTTY BUT NICE
Place a nonstick pan over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
UMAMI GLAZE & TANGY SLAW
Place the sesame-soy sauce in a bowl with 5ml of water. Whisk in 1 tsp of a sweetener of choice until dissolved. Add the sliced chilli and lime zest to taste. Mix to combine and set aside for step 5. Place the edamame beans and ½ of the cabbage and carrot in a bowl. Toss together with a squeeze of lime, a drizzle of oil, and some seasoning. Set aside for serving.
STIR FRY THE VEGGIES
When the rice has 10 minutes remaining, return the pan to a high heat with a drizzle of oil. When hot, fry the drained corn for 2-3 minutes until charred, shifting occasionally. Add in the remaining cabbage and carrot and sauté for 1-2 minutes until slightly wilted but still crunchy. Transfer to a bowl, cover to keep warm, and set aside.
FANCY FISH CAKES
Return the pan to a medium-high heat with another drizzle of oil. Pat the fish cakes dry with paper towel. When hot, fry on one side for 2 minutes until golden. Flip and baste with the sesame-soy glaze. Fry for another 2 minutes until warmed through, basting continuously. (They’re precooked, so only need to be heated up!) Remove from the pan and set aside to rest for 2 minutes, reserving the pan juices for serving. Toss the stir-fried corn, cabbage, and carrot through the cooked rice.
PUT IT ALL TOGETHER
Build your own poke-style bowl! Dish up the rice and the edamame slaw alongside one another. Top with the fish cakes and pour over the pan juices to taste. Garnish with the chopped coriander, the chopped cashews, a lime wedge, and any remaining chilli. Sublime!
Black Rice - 75ml
Cashew Nuts - 10g
Sesame-Soy Sauce - 30ml
Fresh Chilli - 1
Lime - 1
Shredded Cabbage & Julienne Carrot - 100g
Edamame Beans - 75g
Corn - 75g
Smoked Trout Fish Cakes - 2
Fresh Coriander - 3g
BUBBLE IT UP
Rinse the rice and place in a pot with 600ml of salted water. Place over a medium heat and pop on a lid. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside.
NUTTY BUT NICE
Place a nonstick pan over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
UMAMI GLAZE & TANGY SLAW
Place the sesame-soy sauce in a bowl with 10ml of water. Whisk in 1 tbsp of a sweetener of choice until dissolved. Add the sliced chilli and lime zest to taste. Mix to combine and set aside for step 5. Place the edamame beans and ½ of the cabbage and carrot in a bowl. Toss together with a squeeze of lime, a drizzle of oil, and some seasoning. Set aside for serving.
STIR FRY THE VEGGIES
When the rice has 10 minutes remaining, return the pan to a high heat with a drizzle of oil. When hot, fry the drained corn for 3-4 minutes until charred, shifting occasionally. Add in the remaining cabbage and carrot and sauté for 1-2 minutes until slightly wilted but still crunchy. Transfer to a bowl, cover to keep warm, and set aside.
FANCY FISH CAKES
Return the pan to a medium-high heat with another drizzle of oil. Pat the fish cakes dry with paper towel. When hot, fry on one side for 2 minutes until golden. Flip and baste with the sesame-soy glaze. Fry for another 2 minutes until warmed through, basting continuously. (They’re precooked, so only need to be heated up!) Remove from the pan and set aside to rest for 2 minutes, reserving the pan juices for serving. Toss the stir-fried corn, cabbage, and carrot through the cooked rice.
PUT IT ALL TOGETHER
Build your own poke-style bowl! Dish up the rice and the edamame slaw alongside one another. Top with the fish cakes and pour over the pan juices to taste. Garnish with the chopped coriander, the chopped cashews, a lime wedge, and any remaining chilli. Sublime!
Black Rice - 150ml
Cashew Nuts - 20g
Sesame-Soy Sauce - 60ml
Fresh Chilli - 1
Lime - 1
Shredded Cabbage & Julienne Carrot - 200g
Edamame Beans - 150g
Corn - 150g
Smoked Trout Fish Cakes - 4
Fresh Coriander - 5g
BUBBLE IT UP
Rinse the rice and place in a pot with 600ml of salted water. Place over a medium heat and pop on a lid. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside.
NUTTY BUT NICE
Place a nonstick pan over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
UMAMI GLAZE & TANGY SLAW
Place the sesame-soy sauce in a bowl with 10ml of water. Whisk in 1 tbsp of a sweetener of choice until dissolved. Add the sliced chilli and lime zest to taste. Mix to combine and set aside for step 5. Place the edamame beans and ½ of the cabbage and carrot in a bowl. Toss together with a squeeze of lime, a drizzle of oil, and some seasoning. Set aside for serving.
STIR FRY THE VEGGIES
When the rice has 10 minutes remaining, return the pan to a high heat with a drizzle of oil. When hot, fry the drained corn for 3-4 minutes until charred, shifting occasionally. Add in the remaining cabbage and carrot and sauté for 1-2 minutes until slightly wilted but still crunchy. Transfer to a bowl, cover to keep warm, and set aside.
FANCY FISH CAKES
Return the pan to a medium-high heat with another drizzle of oil. Pat the fish cakes dry with paper towel. When hot, fry on one side for 2 minutes until golden. Flip and baste with the sesame-soy glaze. Fry for another 2 minutes until warmed through, basting continuously. (They’re precooked, so only need to be heated up!) Remove from the pan and set aside to rest for 2 minutes, reserving the pan juices for serving. Toss the stir-fried corn, cabbage, and carrot through the cooked rice.
PUT IT ALL TOGETHER
Build your own poke-style bowl! Dish up the rice and the edamame slaw alongside one another. Top with the fish cakes and pour over the pan juices to taste. Garnish with the chopped coriander, the chopped cashews, a lime wedge, and any remaining chilli. Sublime!
Black Rice - 150ml
Cashew Nuts - 20g
Sesame-Soy Sauce - 60ml
Fresh Chilli - 1
Lime - 1
Shredded Cabbage & Julienne Carrot - 200g
Edamame Beans - 150g
Corn - 150g
Smoked Trout Fish Cakes - 4
Fresh Coriander - 5g
BUBBLE IT UP
Rinse the rice and place in a pot with 1,2L of salted water. Place over a medium heat and pop on a lid. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside.
NUTTY BUT NICE
Place a large, nonstick pan over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
UMAMI GLAZE & TANGY SLAW
Place the sesame-soy sauce in a bowl with 20ml of water. Whisk in 2 tbsp of a sweetener of choice until dissolved. Add the sliced chilli and lime zest to taste. Mix to combine and set aside for step 5. Place the edamame beans and ½ of the cabbage and carrot in a bowl. Toss together with a squeeze of lime, a drizzle of oil, and some seasoning. Set aside for serving.
STIR FRY THE VEGGIES
When the rice has 10 minutes remaining, return the pan to a high heat with a drizzle of oil. When hot, fry the drained corn for 3-4 minutes until charred, shifting occasionally. Add in the remaining cabbage and carrot and sauté for 1-2 minutes until slightly wilted but still crunchy. Transfer to a bowl, cover to keep warm, and set aside.
FANCY FISH CAKES
Return the pan to a medium-high heat with another drizzle of oil. Pat the fish cakes dry with paper towel. When hot, fry on one side for 2 minutes until golden. Flip and baste with the sesame-soy glaze. Fry for another 2 minutes until warmed through, basting continuously. (They’re precooked, so only need to be heated up!) Remove from the pan and set aside to rest for 2 minutes, reserving the pan juices for serving. Toss the stir-fried corn, cabbage, and carrot through the cooked rice.
PUT IT ALL TOGETHER
Build your own poke-style bowl! Dish up the rice and the edamame slaw alongside one another. Top with the fish cakes and pour over the pan juices to taste. Garnish with the chopped coriander, the chopped cashews, a lime wedge, and any remaining chilli. Sublime!
Black Rice - 300ml
Cashew Nuts - 40g
Sesame-Soy Sauce - 120ml
Fresh Chillies - 2
Limes - 2
Shredded Cabbage & Julienne Carrot - 400g
Edamame Beans - 300g
Corn - 300g
Smoked Trout Fish Cakes - 8
Fresh Coriander - 10g
Woolies Products in this dish
