TROUT POKE BOWL

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

with tamari, pickled ginger & Asian slaw

4.6

Hands on Time: 35 - 45 minutes

Overall Time: 40 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of TROUT POKE BOWL
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

Frequently Asked Questions

What is the preparation time for TROUT POKE BOWL?

The preparation time for TROUT POKE BOWL with tamari, pickled ginger & Asian slaw is between 35 and 45 minutes.

What is the total time required to make TROUT POKE BOWL with tamari, pickled ginger & Asian slaw?

The total time required to make TROUT POKE BOWL with tamari, pickled ginger & Asian slaw is between 40 and 50 minutes.

How many servings does TROUT POKE BOWL provide?

4 servings

What are the main ingredients in TROUT POKE BOWL?

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

What is the nutritional information of TROUT POKE BOWL?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare TROUT POKE BOWL?

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. 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. 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! 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.

What should be prepared from my kitchen to make TROUT POKE BOWL?

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

How many calories does TROUT POKE BOWL have?

calories

How much fat content does TROUT POKE BOWL have?

grams

Woolies Products in this dish

Photo of Padrón Chilli Peppers 200 g

Padrón Chilli Peppers 200 G

Photo of Crushed Chilli 50 g

Crushed Chilli 50 G

Photo of Hot Green Finger Chillies 50 g

Hot Green Finger Chillies 50 G

Photo of Freshly Frozen Skin-On Hake Fillets 800 g

Freshly Frozen Skin-on Hake Fillets 800 G

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Mild Jalapeño Chillies 200 g

Mild Jalapeño Chillies 200 G

Photo of Albacore White Tuna Fillets in Spring Water 180 g

Albacore White Tuna Fillets In Spring Water 180 G

Photo of Lucky Star Pilchards in Hot Chilli Sauce 155 g

Lucky Star Pilchards In Hot Chilli Sauce 155 G

Photo of Extra Hot Habanero Chillies 50 g

Extra Hot Habanero Chillies 50 G

Photo of Albacore White Tuna Fillets in Olive Oil 180 g

Albacore White Tuna Fillets In Olive Oil 180 G

Photo of Hake Fillet Avg 350 g

Hake Fillet Avg 350 G

Photo of Lucky Star Pilchards in Hot Chilli Sauce 400 g

Lucky Star Pilchards In Hot Chilli Sauce 400 G

Photo of Basa Fillets Avg 300 g

Basa Fillets Avg 300 G

Photo of Fresh Crushed Garlic, Ginger, Chilli & Turmeric 70 g

Fresh Crushed Garlic, Ginger, Chilli & Turmeric 70 G

Photo of Fresh Crushed Garlic, Ginger & Chilli 70 g

Fresh Crushed Garlic, Ginger & Chilli 70 G

Photo of Medium Hot Serenade Chillies 45 g

Medium Hot Serenade Chillies 45 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

Photo of Chilli Flakes 35 g

Chilli Flakes 35 G

Photo of Hake Portions 300 g

Hake Portions 300 G

Photo of African Bird’s Eye Chillies 50 g

African Bird’s Eye Chillies 50 G

Photo of Crushed Garlic, Ginger, Chilli & Lemongrass 70 g

Crushed Garlic, Ginger, Chilli & Lemongrass 70 G

Views: 854