Lean Hoisin Trout with Basmati Rice, Tenderstem & Red Cabbage
Lean Hoisin Trout with Basmati Rice, Tenderstem & Red Cabbage brings Chinese flavour to a plate that delivers 41g of protein for 514 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 140g Trout
- 120g basmati rice
- 80g tenderstem broccoli
- 80g red cabbage
- 25g hoisin sauce
- 15g spring onions
- 3g garlic
- pinch of Chinese five-spice
- 40g cucumber
Method
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1
Prep everything first: wash and trim the tenderstem and red cabbage, then measure out the sauce ingredients.
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2
Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.
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3
Bake the trout fillet at 200°C for 12 minutes until just cooked.
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4
Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.
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5
Meanwhile, steam or stir-fry the tenderstem and red cabbage for 3-5 minutes until just tender with a little bite.
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6
Build the plate: basmati rice first, then the veg and trout, spooning over any remaining sauce. Finish with the cucumber.
Tap ingredients and steps to tick them off as you cook.