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Serves
US | Metric
Ingredients
For the Marinade
  • 240 g Trout Fillets
  • 225 g Raw King Prawns, thawed if frozen
  • 4 tbsps Light Soy Sauce
  • Juice of a Lime
  • 1 Garlic Clove, crushed
  • ½ tsp Salt
  • 1 tsp Dried Chilli Flakes
  • 1 tsp Brown Sugar
  • 1 tbsp Olive Oil
  • 1 tsp Sesame Seed Oil
  • 1 tbsp Rice Wine Vinegar (if you don’t have this, white wine vinegar will be fine)
For the Pickled Veg
  • 1 Carrot, shaved into ribbons
  • ½ Cucumber, shaved into ribbons, discard the fleshy middle
  • 2 tbsps Rice Wine Vinegar
  • 1 tbsp Dark Soy Sauce
  • 2 tsps White Sugar
  • 1 tsp Salt
For the Rest
  • 250 g Jasmine rice, steamed
  • 200 g Shiitake Mushrooms
  • 1 Pak Choi, halved
  • Olive Oil, for frying
  • Handful of coriander, roughly chopped
  • 1 Red Chilli, thinly sliced
  • Sesame Seeds, for garnish
  • Lime Wedges, to serve (optional)
  • Sesame Seed Oil
Asian Trout Bowl Asian Trout Bowl

Asian Trout Bowl

A big bowl of zingy flavours and bright colours! Guaranteed to perk you up mid week or would also be a lovely Friday Fish dinner! A nice alternative to salmon, trout is better value for money and packed full of nutrients!

Prep 15 minutes
Total 30 minutes
  1. Begin by combining all of the marinade ingredients for the prawns and trout fillets in a bowl and whisk well to mix, place the fish and prawns into the bowl, turning over so the marinade is coating everything nicely. Set aside to marinade for 30mins.
  2. Do the same for the pickled veggies, and allow to sit for 20mins.
  3. When you are ready to cook, set a skillet or frying pan on a medium heat with 1 tbsp of Olive oil. When the pan is nearly smoking, pick up the trout fillets and shake any excess marinade off, carefully place skin side down in the pan. Fry for 4 mins then flip over and fry for another 3mins (this is for trout that is slightly blushing in the middle, if you want it cooked through leave it in the pan for another 4mins) take out and place in the oven to keep warm.
  4. Add the prawns to the same pan and fry until they turn totally pink - around 3mins. Take out and set aside with the trout.
  5. Brush the inside, halved Pak Choi with a little oil and placed halved side down in the pan, cook for 5mins then flip and fry for another 3mins - you really only want to char this for colour because you still want it nice and crunchy! Take out and set aside.
  6. Finally add in the mushrooms, along with 1 tsp of toasted sesame seed oil. Season with a pinch of salt and pour in a splash of soy sauce. Fry for 4mins until the mushrooms have softened. To finish, pour in the excess marinade from the fish and allow to reduce to a sticky thick sauce. Pour into a bowl to drizzle over everything later.
  7. Now it’s time to assemble the bowl! Begin by placing a spoonful of the cooked rice the set the trout fillet along side it. Dot the juicy prawns around the fish then take a handful of the pickled veggies out of the bowl, shake of any excess liquid and snuggle them in next to the prawns.
  8. Do the same with the mushrooms on the opposite side - you want the bowl to look relatively even. Place half of the Pak Choi to the side on top of the rice. Garnish with the sliced red chilli, chopped coriander, a sprinkling of sesame seeds and wedges of lime. Drizzle a few spoonfuls of the reduce marinade sauce over everything and enjoy!
Asian Trout Bowl Asian Trout Bowl

Asian Trout Bowl

A big bowl of zingy flavours and bright colours! Guaranteed to perk you up mid week or would also be a lovely Friday Fish dinner! A nice alternative to salmon, trout is better value for money and packed full of nutrients!

favorite
print
like
Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
For the Marinade
  • 240 g Trout Fillets
  • 225 g Raw King Prawns, thawed if frozen
  • 4 tbsps Light Soy Sauce
  • Juice of a Lime
  • 1 Garlic Clove, crushed
  • ½ tsp Salt
  • 1 tsp Dried Chilli Flakes
  • 1 tsp Brown Sugar
  • 1 tbsp Olive Oil
  • 1 tsp Sesame Seed Oil
  • 1 tbsp Rice Wine Vinegar (if you don’t have this, white wine vinegar will be fine)
For the Pickled Veg
  • 1 Carrot, shaved into ribbons
  • ½ Cucumber, shaved into ribbons, discard the fleshy middle
  • 2 tbsps Rice Wine Vinegar
  • 1 tbsp Dark Soy Sauce
  • 2 tsps White Sugar
  • 1 tsp Salt
For the Rest
  • 250 g Jasmine rice, steamed
  • 200 g Shiitake Mushrooms
  • 1 Pak Choi, halved
  • Olive Oil, for frying
  • Handful of coriander, roughly chopped
  • 1 Red Chilli, thinly sliced
  • Sesame Seeds, for garnish
  • Lime Wedges, to serve (optional)
  • Sesame Seed Oil

  1. Begin by combining all of the marinade ingredients for the prawns and trout fillets in a bowl and whisk well to mix, place the fish and prawns into the bowl, turning over so the marinade is coating everything nicely. Set aside to marinade for 30mins.
  2. Do the same for the pickled veggies, and allow to sit for 20mins.
  3. When you are ready to cook, set a skillet or frying pan on a medium heat with 1 tbsp of Olive oil. When the pan is nearly smoking, pick up the trout fillets and shake any excess marinade off, carefully place skin side down in the pan. Fry for 4 mins then flip over and fry for another 3mins (this is for trout that is slightly blushing in the middle, if you want it cooked through leave it in the pan for another 4mins) take out and place in the oven to keep warm.
  4. Add the prawns to the same pan and fry until they turn totally pink - around 3mins. Take out and set aside with the trout.
  5. Brush the inside, halved Pak Choi with a little oil and placed halved side down in the pan, cook for 5mins then flip and fry for another 3mins - you really only want to char this for colour because you still want it nice and crunchy! Take out and set aside.
  6. Finally add in the mushrooms, along with 1 tsp of toasted sesame seed oil. Season with a pinch of salt and pour in a splash of soy sauce. Fry for 4mins until the mushrooms have softened. To finish, pour in the excess marinade from the fish and allow to reduce to a sticky thick sauce. Pour into a bowl to drizzle over everything later.
  7. Now it’s time to assemble the bowl! Begin by placing a spoonful of the cooked rice the set the trout fillet along side it. Dot the juicy prawns around the fish then take a handful of the pickled veggies out of the bowl, shake of any excess liquid and snuggle them in next to the prawns.
  8. Do the same with the mushrooms on the opposite side - you want the bowl to look relatively even. Place half of the Pak Choi to the side on top of the rice. Garnish with the sliced red chilli, chopped coriander, a sprinkling of sesame seeds and wedges of lime. Drizzle a few spoonfuls of the reduce marinade sauce over everything and enjoy!