fbpx

ChalkStream trout, rainbow salad and Munchy seeds

September 25, 2020, Lucinda Munchy

For the Marinade

10g ginger, grated
1 garlic glove, grated
1 red chilli, sliced
4 tbsp soy sauce
2 trout fillets

For the pickled cabbage

150g red cabbage, shredded
50ml rice wine vinegar
1 tsp table salt
1 tsp white sugar
2 tbsp water

Dressing

1 garlic clove, grated
5g ginger, grated
2 tbsp soy sauce
1 tsp honey
Splash of rice wine vinegar

Other bits

2 carrots, grated
240g jasmine rice
1 pak choi, sliced
Sesame oil
150g broccoli
100g soya beans
2 spring onions, sliced
1 packet of Munchy Sweet Chilli roasted pumpkin and sunflower seeds

 

Combine all the ingredients for the marinade in a bowl and add the trout skin side up. Set aside for 20 mins.

Meanwhile, combine the vinegar, salt, sugar, water and stir. Once everything has dissolved then add the cabbage and set aside.

Transfer the trout into a foil parcel and put on a baking tray to cook for 10 mins on 180°C. Then cook rice to package instructions which will probably be a similar cooking time to the trout.

Add the broccoli to a pan of boiling water and cook until el dente.

Add the sesame oil to a pan on a high heat then add the pak choi.

In a small bowl, combine all the ingredients for the dressing. Stir and set aside.

When all parts are ready, you can start assembling the bowls. Add the rice first as your base then place the pickled cabbage, grated carrots, sesame pak choi, broccoli, soya beans and the trout into the bowl.

Drizzle the dressing on top and scatter the spring onions, Munchy Seeds generously on top and enjoy!