Hoisin Trout with Sticky Cauliflower Rice and Mangetout

Updated at: Thu, 17 Aug 2023 10:38:34 GMT

Step 1

In a small bowl, mix the sesame oil, honey, tamari and olive oil (see ingredients for amount). If you’d like to, season with salt and pepper. Set aside to use later. Trim and coarsely grate the carrot. Cut the cauliflower into quarters and grate on the coarse side of your grater. If you have a food processor, use this instead.

Step 2

Heat a medium frying pan on a medium-high heat with a drizzle of oil. Once hot, pan-fry the trout fillets, skin side down, until the skin is crispy, 5-7 mins. Carefully flip over and cook for another 5-7 mins. If you’d like to, season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque all the way through.

Step 3

Meanwhile, heat another large frying pan on a medium-high heat with a drizzle of oil. When hot, fry the mangetout until lightly charred, 2-3 mins. Turn down the heat and add the ginger puree and carrot. Stir fry until softened, 1-2 mins. Remove from the pan and set aside in a small bowl, covering to keep warm. Keep the frying pan for the next step (no need to clean).

Step 4

Place the large frying pan back on a medium-high heat with a drizzle of oil. When hot, add the cauliflower rice. Stir fry until softened, 1-2 mins. Add the honey, tamari and sesame dressing. Stir to combine. Cook until the sauce has reduced, 1-2 mins.

Step 5

When the trout has 2 mins left, top each fillet with hoisin sauce. Gently turn the fillets so they’re coated in hoisin. Cook until lightly caramelised and sticky, 1 min on each side.

Step 6

Divide the sticky cauliflower rice between your bowls. Top with the hoisin trout, and serve with the mangetout and carrot. Garnish with chilli flakes and black sesame seeds.

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