Looking for the perfect post-workout meal? Then look no further. This 30-minute meal is packed with all the right nutrients that your body craves.
This recipe combines green tea with trout to create a delicious smoky flavour. Simply serve it with a herb and green bean brown rice salad tossed through a Japanese dressing for a delicious, nutritious and easy weeknight dinner.
Start by grouping and preparing your ingredients into each of the components of the dish. Rinse vegetables and herbs. 1. Cook rice
Using absorption method, cook rice. Place the rice in a saucepan with 1 cup of cold water. Bring to the boil until liquid is completely absorbed and air bubbles have formed. Cover pot. Remove from heat and set aside for minimum of 15 minutes. Fluff with a fork to serve. 2. Preheat oven and cook trout
Preheat oven to 180ºC. Place the trout on a lined baking tray, skin side down. Drizzle over olive oil. Open the green tea bag and sprinkle a generous pinch over each fillet. Season with salt and pepper. Cook for 8 – 10 minutes. 3. Prepare vegetables
Fill kettle with water and boil. Top and tail beans, slice into 1cm pieces and soak in boiled water for 2 minutes. Drain and refresh under cold water. Finely slice spring onion. Remove leaves from herbs. Bring a small fry pan to medium heat. Add coconut and dry fry vegetables for 2 – 3 minutes until golden. 4. Make rice salad
In a bowl combine the veg, herbs, coconut and rice. Toss through the premix dressing. 5. To serve
Plate rice salad and top with trout.
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ABOUT THE COOK’S GROCER:
The Cook’s Grocer is about great cooking made easy. They produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
The Cook’s Grocer partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.