A queen among poke bowls! All the nourishment of brown basmati and slaw, and all the flavour of lime, honey, and chilli. You also have the option to par-cook the trout for a true poke experience.
TROUT POKE BOWL
TROUT POKE BOWL
with tamari, pickled ginger & Asian slaw
Hands on Time: 35 - 45 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Brown Basmati Rice
- Chilli
- Chillies
- Fish
- Fresh Coriander
- Honey-Lime Dressing
- Pickled Ginger
- Sesame Seeds
- Shredded Red and Green Cabbage
- Tamari-Sesame
- Trout Fillet
- Trout Fillets
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BASMATI RICE
Rinse the rice and place in a pot. Submerge it in 200ml of water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes.
ASIAN SLAW
Place the Asian slaw in a bowl. Toss through half of the Honey-Lime Dressing and some sliced chilli to taste. Season to taste and set aside for serving. In a bowl, combine the remaining Honey-Lime Dressing with the Tamari-Sesame.
TOASTED SESAME SEEDS
Place the sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside for serving.
OMEGA-RICH TROUT
Pat the trout dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for about a minute until only partially cooked through. Remove the trout from the pan, keeping the pan on the heat. Remove the skin from the trout and return it to the pan. Fry the skin for 2 minutes each side until crispy. Remove from the pan and drain on some paper towel. Roughly chop the skin and set aside for serving. Cut the trout flesh into bite-size cubes. Add to the bowl of tamari-lime dressing. Leave to marinate until serving, or cook further using step 5 if you prefer well-done trout.
OPTIONAL FRYING STEP
If you’d like to cook the trout further, return the pan to a medium heat. When hot, add in the trout cubes, reserving the dressing in the bowl. Flash fry for about a minute until cooked to your preference, shifting occasionally. Remove from the pan on completion, return to the bowl, and toss to coat.
FINISH THE RICE
When the rice is cooked, fluff up with a fork. Toss through three quarters of the chopped coriander and season to taste.
DEVOUR!
Ready a bowl and pile with the coriander rice. Top with some slaw (use or lose the dressing as you wish!) and the trout pieces. Scatter over the crispy trout skin and the chopped pickled ginger to taste. Garnish with toasted sesame seeds, the remaining coriander, and any remaining fresh chilli, if you’d like. Yum!
Brown Basmati Rice - 100ml
Shredded Red and Green Cabbage - 1
Honey-Lime Dressing - 22.5ml
Chilli - 1
Tamari-Sesame - 25ml
Sesame Seeds - 5ml
Trout Fillet - 1
Pickled Ginger - 15g
Fresh Coriander - 5g
BASMATI RICE
Rinse the rice and place in a pot. Submerge it in 400ml of water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes.
ASIAN SLAW
Place the Asian slaw in a bowl. Toss through half of the Honey-Lime Dressing and some sliced chilli to taste. Season to taste and set aside for serving. In a large bowl, combine the remaining Honey-Lime Dressing with the Tamari-Sesame.
TOASTED SESAME SEEDS
Place the sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside for serving.
OMEGA-RICH TROUT
Pat the trout dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for about a minute until only partially cooked through. Remove the trout from the pan, keeping the pan on the heat. Remove the skin from the trout and return it to the pan. Fry the skin for 2 minutes each side until crispy. Remove from the pan and drain on some paper towel. Roughly chop the skin and set aside for serving. Cut the trout flesh into bite-size cubes. Add to the bowl of tamari-lime dressing. Leave to marinate until serving, or cook further using step 5 if you prefer well-done trout.
OPTIONAL FRYING STEP
If you’d like to cook the trout further, return the pan to a medium heat. When hot, add in the trout cubes, reserving the dressing in the bowl. Flash fry for about a minute until cooked to your preference, shifting occasionally. Remove from the pan on completion, return to the bowl, and toss to coat.
FINISH THE RICE
When the rice is cooked, fluff up with a fork. Toss through three quarters of the chopped coriander and season to taste.
DEVOUR!
Ready some bowls and pile with the coriander rice. Top with some slaw (use or lose the dressing as you wish!) and the trout pieces. Scatter over the crispy trout skin and the chopped pickled ginger to taste. Garnish with toasted sesame seeds, the remaining coriander, and any remaining fresh chilli, if you’d like. Yum!
Brown Basmati Rice - 200ml
Shredded Red and Green Cabbage - 1
Honey-Lime Dressing - 45ml
Chillies - 2
Tamari-Sesame - 50ml
Sesame Seeds - 10ml
Trout Fillets - 2
Pickled Ginger - 30g
Fresh Coriander - 10g
BASMATI RICE
Rinse the rice and place in a pot. Submerge it in 400ml of water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes.
ASIAN SLAW
Place the Asian slaw in a bowl. Toss through half of the Honey-Lime Dressing and some sliced chilli to taste. Season to taste and set aside for serving. In a large bowl, combine the remaining Honey-Lime Dressing with the Tamari-Sesame.
TOASTED SESAME SEEDS
Place the sesame seeds in a nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside for serving.
OMEGA-RICH TROUT
Pat the trout dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for about a minute until only partially cooked through. Remove the trout from the pan, keeping the pan on the heat. Remove the skin from the trout and return it to the pan. Fry the skin for 2 minutes each side until crispy. Remove from the pan and drain on some paper towel. Roughly chop the skin and set aside for serving. Cut the trout flesh into bite-size cubes. Add to the bowl of tamari-lime dressing. Leave to marinate until serving, or cook further using step 5 if you prefer well-done trout.
OPTIONAL FRYING STEP
If you’d like to cook the trout further, return the pan to a medium heat. When hot, add in the trout cubes, reserving the dressing in the bowl. Flash fry for about a minute until cooked to your preference, shifting occasionally. Remove from the pan on completion, return to the bowl, and toss to coat.
FINISH THE RICE
When the rice is cooked, fluff up with a fork. Toss through three quarters of the chopped coriander and season to taste.
DEVOUR!
Ready some bowls and pile with the coriander rice. Top with some slaw (use or lose the dressing as you wish!) and the trout pieces. Scatter over the crispy trout skin and the chopped pickled ginger to taste. Garnish with toasted sesame seeds, the remaining coriander, and any remaining fresh chilli, if you’d like. Yum!
Brown Basmati Rice - 200ml
Shredded Red and Green Cabbage - 1
Honey-Lime Dressing - 45ml
Chillies - 2
Tamari-Sesame - 50ml
Sesame Seeds - 10ml
Trout Fillets - 2
Pickled Ginger - 30g
Fresh Coriander - 10g
BASMATI RICE
Rinse the rice and place in a pot. Submerge it in 750ml of water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until the water has been absorbed. Then, keeping the lid on, remove from the heat and allow to steam for a further 10 minutes.
ASIAN SLAW
Place the Asian slaw in a large bowl. Toss through half of the Honey-Lime Dressing and sliced chilli to taste. Season to taste and set aside. In a large bowl, combine the remaining Honey-Lime Dressing with the Tamari-Sesame.
TOASTED SESAME SEEDS
Place the sesame seeds in a large, nonstick pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside for serving.
OMEGA-RICH TROUT
Pat the trout dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for about a minute until only partially cooked through. Remove the trout from the pan, keeping the pan on the heat. Remove the skin from the trout and return it to the pan. Fry the skin for 2 minutes each side until crispy. Remove from the pan and drain on some paper towel. Roughly chop the skin and set aside for serving. Cut the trout flesh into bite-size cubes. Add to the bowl of tamari-lime dressing. Leave to marinate until serving, or cook further using step 5 if you prefer well-done trout.
OPTIONAL FRYING STEP
If you’d like to cook the trout further, return the pan to a medium heat. When hot, add in the trout cubes, reserving the dressing in the bowl. Flash fry for about a minute until cooked to your preference, shifting occasionally. Remove from the pan on completion, return to the bowl, and toss to coat.
FINISH THE RICE
When the rice is cooked, fluff up with a fork. Toss through three quarters of the chopped coriander and season to taste.
DEVOUR!
Ready some bowls and pile with the coriander rice. Top with some slaw (use or lose the dressing as you wish!) and the trout pieces. Scatter over the crispy trout skin and the chopped pickled ginger to taste. Garnish with toasted sesame seeds, the remaining coriander, and any remaining fresh chilli, if you’d like. Yum!
Brown Basmati Rice - 400ml
Shredded Red and Green Cabbage - 1
Honey-Lime Dressing - 90ml
Chillies - 4
Tamari-Sesame - 100ml
Sesame Seeds - 20ml
Trout Fillets - 4
Pickled Ginger - 60g
Fresh Coriander - 20g
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