Chilli Lime Trout Bowl with Coconut Rice

Ingredients

• 4 Trout Fillets, about 140g each
• 2 tablespoons Sweet Chilli Sauce
• 1 tablespoon Soy Sauce
• 1 Lime
• 1 Garlic Clove, finely grated
• 15g Fresh Ginger, finely grated
• 1 teaspoon Sesame Oil
• 250g Jasmine Rice
• 200ml Coconut Milk
• 250ml Water
• 1/2 teaspoon Fine Sea Salt
• 1 Cucumber, thinly sliced
• 2 Carrots, cut into fine matchsticks
• 4 Spring Onions, finely sliced
• 100g Edamame Beans, cooked
• 15g Fresh Coriander, roughly chopped
• 10g Fresh Mint Leaves
• 1 Red Chilli, finely sliced
• 1 tablespoon Sesame Seeds, toasted
• 1 teaspoon Vegetable Oil

Instructions

1. Rinse the jasmine rice under cold running water until the water runs mostly clear.
2. Put the rice in a saucepan with the coconut milk, water, and salt. Bring to a gentle boil, cover, reduce the heat to low, and cook for 12 minutes.
3. Remove the rice from the heat and leave it covered for 10 minutes, then fluff gently with a fork.
4. Meanwhile, mix the sweet chilli sauce, soy sauce, finely grated zest and juice of half the lime, garlic, ginger, and sesame oil in a shallow dish.
5. Add the trout fillets and turn them gently in the chilli lime mixture until evenly coated.
6. Heat the vegetable oil in a large non-stick frying pan over medium-high heat.
7. Add the trout fillets skin-side down and cook for 4–5 minutes until the skin is crisp and the fish is mostly cooked through.
8. Turn the trout carefully and cook for another 1–2 minutes, spooning any remaining chilli lime mixture over the fish until glossy and cooked through.
9. Divide the warm coconut rice between four bowls.
10. Arrange the cucumber, carrots, edamame, and spring onions around the rice.
11. Place a trout fillet in each bowl and spoon over any flavourful juices remaining in the pan.
12. Scatter with coriander, mint, sliced red chilli, and toasted sesame seeds.
13. Cut the remaining lime half into wedges and serve alongside the bowls for squeezing over.

instructions_source: editorial-classic