This dish has so much going for it - the zing of lime, peppery radish and rich miso. Makes a lovely light dinner, or flake the trout and blend it with the rice for a stylish side salad.
Serves 2
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
130g black rice
1 tsp Mirin
1/2 tbsp red miso paste 1 tsp honey
1/2 tsp fresh ginger, grated
1/2 tsp coconut oil
2 trout fillets, skin on (approx 450g in total)
4 radishes, thinly sliced
1/2 cucumber, diced 1 avocado, diced
1 mango, diced
1 lime, cut into wedges
Method
Put the rice in a large saucepan of boiling water and cook for 25 minutes. Drain and set aside.
Meanwhile, preheat the oven to 180°C. Combine the mirin, miso, honey and ginger in a small bowl.
Heat the coconut oil in an ovenproof frying pan over medium heat. If you don't have an ovenproof pan, use any frying pan and have a small oven tray ready.
Season the trout. Sear it for 1 minute or so on each side on medium-high heat.
Remove from heat. Transfer to the tray if your pan is not ovenproof. Pour over the mirin mixture and put it in the oven. Bake for 8 minutes.
Gently mix the rice, radish, cucumber, avocado and mango in a bowl. Serve on a plate topped with the trout fillet.
Drizzle with any leftover pan juices and serve with the lime wedges for squeezing.
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