An unbelievably easy and delicious recipe that children and adults will love. Any extra teriyaki sauce keeps well for weeks in the fridge.
Serves 2 (and multiples of…)
2 fillet portions of ChalkStream® trout (approx. 130g each)
100g long grain or basmati rice
2 tablespoons sesame oil
2 spring onions, thinly sliced into ringsor 3 cm thin shards
50ml (about 3 tbsp) soy sauce
1. Bring trout fillets up to room temperature.
2. Make the teriyaki sauce by mixing the mirin and soy sauce together, with the sugar in a saucepan. Heat over a low heat to melt the sugar. Set to one side.
3. Cook the rice according to packet instructions.
4. Heat the oil to smoking point, in a non stick frying pan. Add the trout fillets to the pan and (cook skin side up first) for 2 minutes on both sides until cooked before carefully adding the teriyaki sauce. Reduce heat to low and simmer for a further 2 minutes, until the sauce has begun to thicken. Serve fish on top of the rice, with some wilted pak choi, or greens. Drizzle with the teriyaki sauce and sprinkle with the chopped spring onions.