THE DAIRY KITCHEN
Grilled Trout, Mushroom and Brown Rice Bowl with Miso Yoghurt
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
25 MINS
This healthy grilled trout and brown rice salad with miso yoghurt evokes the flavours of Japan.
Ingredients
2 tablespoons white miso paste1/3 cup rice wine vinegar
2 teaspoons finely grated fresh ginger
2 teaspoons sesame oil
1 cup natural yoghurt
4 x 150g ocean trout or salmon fillet
1 1/2 cups raw brown and wild rice medley (or other rice medley), cooked to packet instructions
150g snow peas or green beans, blanched
200g mixed mushrooms eg. enoki, pearl, shitake or sliced Swiss brown mushrooms
toasted black and white sesame seeds, to serve
red shiso or coriander micro herbs, to serve (optional)
Handy Tips
If fresh trout is unavailable use fresh salmon fillets.
For a ease and convenience, brown rice with wild rice is available pre-cooked in sachets from major supermarkets.
Black sesame seeds are available from select fruit shops or Asian food stores, simply use white sesame seeds if unavailable.
Method
- Whisk together miso, vinegar, ginger, sesame oil and yoghurt to make a dressing and set aside.
- Grill (3-4 minutes each side) or oven bake (20-25 minutes) trout until cooked to your liking (we suggest medium doneness).
- Place cooked rice in the base of four serving bowls. Pour half of the dressing evenly over the rice bowls. Top each bowl with blanched snow peas, raw mushrooms, and flakes of cooked trout.
- Drizzle with remaining dressing and scatter with sesame seeds and micro herbs (if using). Toss together just before eating to coat everything in the dressing.
