WORLD CLASS
MISO-GLAZED TROUT
“This is a feast for the eyes as well as the taste buds – the pink trout and ginger contrast beautifullly with the dark glaze and rice.”
“Slow roasting results in succulent, tender chicken, nicely browned ”
Serves 2
EASY
Preparation: 10 minutes
Cooking: 30 minutes
Woolworths Thai black rice 125 g
lightly smoked rainbow trout fillet 250 g
sunflower oil 1 t
sea salt, to taste
Woolworths Asian pickled ginger 20 g
baby spinach 40 g, to garnish
sesame oil 2 t
For the miso glaze, mix:
Woolworths miso paste 1 T
soya sauce 1 T
rice vinegar 2 t
mirin or dry sherry 2 t
honey 2 T
sesame oil 2 t
Cook the rice according to package instructions. Brush the skin of the trout with oil and season with salt. Place the Serve the trout on the black rice. Drizzle over the remaining glaze and add the pickled ginger. Garnish with baby spinach leaves moistened with a little sesame oil.
