- A pack of rainbow trout fillets
- 2 tsp Chinese 5 spice powder
- A bag of brown basmati rice
- 1 red onion
- 1 garlic clove
- 1 chilli
- 1 red pepper
- 1 courgette
- ¼ of a green cabbage
- 300ml hot water
- A few splashes of olive oil
- 2 tbsp cold water
- Kitchen paper
- Small pan with a lid
- Measuring jug
- Chopping board
- Deep frying pan or wok
- Wooden spoon
- Frying pan
Pat your trout fillets dry with kitchen paper. Pop on a plate. Sprinkle 1 tsp of the Chinese 5 spice powder over each fillet. Put to one side.
Fill a kettle and boil it. Tip the rice into a small pan. Pour in 300ml hot water from the kettle. Cover. Bring to the boil. Turn the heat right down. Gently simmer for 20 mins till all the water has been absorbed.
Take the rice off the heat. Leave to steam, with the lid on, for 5 mins to finish cooking the rice. The rice will stay warm in the pan for 15 mins if it finishes cooking before the fish and veg.
While the rice cooks, peel and finely slice the onion. Peel and finely chop the garlic. Halve the chilli. Finely chop it – flick out the seeds if you want a milder flavour.
Halve the pepper. Scoop out the seeds and white bits. Finely slice it. Trim and halve the courgette. Slice it into long, thin lengths. Quarter the cabbage. Shred one quarter into fine strips. Rinse them.
Warm a splash of olive oil in a deep frying pan or wok. Add the onion, pepper and courgette. Stir-fry for 5 mins. Stir in the garlic and chilli. Stir-fry for 1 more min. Add the cabbage with 2 tbsp water. Stir-fry for 4-5 mins till the cabbage softens. Pop a lid on. Put to one side.
Warm a splash of olive oil in a frying pan. Add the trout fillets, skin side down. Fry for 3-4 mins till the skin is crisp. Flip the fillets over. Fry for another 1 min or so to brown it. Serve with the rice and stir-fried veg.
Shred your leftover cabbage and add handfuls of it to soups, stews or cook with ginger, garlic, chilli, a pinch of garam masala and coconut milk to make a curried side dish to go with grilled meats and rice.