The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 tsp black sesame seeds (Sesame)
- 200g sugar snap peas
- 2 pak choi
-
3 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
-
4 tsp lemongrass purée(lemongrass, water, acidity regulator: citric acid, cornflour)
- 4 x trout fillets (skin on) (Fish)
- 1 chilli
- 3 garlic clove
- 1 unwaxed lime
- 40g creamed coconut
-
200g brown rice(100% Brown Rice)
Allergens
Contains:
Sesame, Soya, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 161Kcal | 592Kcal |
| 673kJ | 2475kJ | |
| Fat | 7.6g | 28g |
| of which saturates | 2.5g | 9.2g |
| Carbohydrates | 13g | 49g |
| of which sugars | 1.2g | 4.6g |
| Protein | 10g | 38g |
| Salt | 0.56g | 2.1g |
| Fibre | 2.2g | 8.2g |
Prep in 10
High protein
5 plants
Lemongrass Trout with Coconut Lime Rice & Pak Choi
Flaky, responsibly-sourced trout fillet, lifted by zingy lemongrass, fiery chilli and fragrant garlic. Decadent, fluffy coconut rice and tamari-dressed pak choi and sugar snaps complete the dish. This flavour powerhouse only takes 10 mins to prep.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl, a sieve & a grater
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Do the prep
- Meanwhile, zest and halve the lime. Finely chop or crush the garlic. Deseed and finely chop the chilli. Trim the pak choi and separate the leaves
Make the marinade & roast
- In the small bowl, combine the zest and juice from half the lime, the lemongrass puree, chilli (for those who'd like the heat), garlic and half the tamari
- Place the trout, skin-side down, onto the lined baking tray, coat with the lemongrass mixture and drizzle with 1/2 tbsp oil. Roast for 20 mins, until cooked through
Soften the greens & finish the rice
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the pak choi, sugar snaps and remaining tamari. Cook for 3-5 mins, until the veg is soft
- When ready, rinse the rice saucepan, then reheat on medium heat. Add the creamed coconut and a splash of water and stir until dissolved. Add the cooked rice, the remaining lime juice and zest (or to taste) and stir to coat. Season with salt
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the rice and trout into bowls, pouring any remaining sauce from the tray over the trout. Serve the veg alongside and sprinkle with the sesame seeds
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