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.
Lemongrass Trout with Coconut Lime Rice
This quick fish supper is an energetic flavour sensation. Fresh, sustainably-sourced trout is flavoured with zesty lemongrass, chilli and garlic. A fluffy bed of coconut rice delivers on comfort. Sizzled sugar snaps and pak choi bring all the green goodness.
Prep in 10
High protein
5 plants
Serving size
Ingredients
- 1 tsp black sesame seeds (Sesame)
- 80g sugar snap peas
- 1 fresh lemongrass stalk
- 80g brown rice (100% Brown Rice)
- 15g creamed coconut
- 2 trout fillets (skin on) (Fish)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 0.5 tsp chilli flakes (use half)
- 2 garlic clove
- 1 pak choi
- 1 unwaxed lime
Nutritional Information
Calories: 564
Protein: 38g
Carbs: 41g
Fat: 29g
Ingredients
- 1 tsp black sesame seeds (Sesame)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 garlic clove
- 1 pak choi (use half)
- 0.5 tsp chilli flakes (use a quarter)
- 15g creamed coconut (use half)
- 1 unwaxed lime (use half)
- 80g sugar snap peas (use half)
- 1 fresh lemongrass stalk (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 1 trout fillet (skin on) (Fish)
Nutritional Information
Calories: 596
Protein: 40g
Carbs: 42g
Fat: 31g
Lemongrass Trout with Coconut Lime Rice
This quick fish supper is an energetic flavour sensation. Fresh, sustainably-sourced trout is flavoured with zesty lemongrass, chilli and garlic. A fluffy bed of coconut rice delivers on comfort. Sizzled sugar snaps and pak choi bring all the green goodness.
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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 sieve, a grater, a small bowl & a medium frying pan
Rice time
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Do the prep
- Zest and halve the lime. Trim the lemongrass, then discard the outer layer and finely chop. Finely chop or crush the garlic
Roast the trout
- In the small bowl, combine half the lime zest, the juice from half the lime, the lemongrass, garlic, a pinch of chilli flakes and half the tamari
- Place the trout, skin-side down, onto the lined baking tray, cover with the lemongrass mix. Bake for 20 mins, until cooked through
Meanwhile, soften the greens
- Trim the pak choi and separate the leaves
- Heat the medium 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
Finish up
- Return the rice pan to medium heat and add the creamed coconut. Stir until dissolved, then stir in the cooked rice, the remaining lime juice and zest (to taste). Season with a pinch of salt
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the trout between plates, with the coconut lime rice and veg alongside. Pour over any cooking juices from the trout. Sprinkle with the sesame seeds
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