• 325 g fragrant Thai rice
  • 15 g fresh coriander
  • 2 red chillies, one deseeded and chopped and the other deseeded and finely sliced
  • 1 bunch spring onions, trimmed and sliced
  • 5 Loch trout fillets
  • 3.5 tbsp hoisin and garlic stir-fry sauce
  • 2 tsp clear honey
  • 1 tbsp rapeseed oil
  • 350 g green beans, trimmed
  • 50 g Fairtrade peanuts


  1. 1

    Preheat the oven to 180ºC, fan 160ºC, gas 4. Put the rice in a pan and cover with 650ml cold water. Bring to the boil, then turn down to a simmer, cover and cook for 10 minutes until tender. Drain and stir through the coriander, the chopped red chilli and half of the spring onions. Set aside and keep warm.

  2. 2

    Meanwhile, put the fish, skin-side down, on a non-stick baking tray. Mix the hoisin stir-fry sauce with the honey, and brush over the top of the trout. Bake for 15 minutes or until cooked through, brushing with the hoisin mixture again halfway through.

  3. 3

    Meanwhile, heat the oil in a wok or large frying pan, add the beans and stir-fry for 2 minutes. Add the peanuts along with the finely sliced red chilli and the remaining spring onions. Stir-fry for 1 minute until heated through, then serve with the trout and rice.

Nutritional Details

Each serving provides
  • Energy 2575kj 615kcal 31%
  • Fat 18.3g 26%
  • Saturates 5.0g 25%
  • Sugars 6.1g 7%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 708kj/169kcal

Each serving provides

61.0g carbohydrate 4.8g fibre 49.3g protein

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