- 2 rainbow trout fillets
- 2 tsp China 5 spice powder
- A 200g bag of brown basmati rice
- 1 red onion
- 1 garlic clove
- 1 chilli
- 1 red pepper
- 1 courgette
- ½ green cabbage
- 300ml hot water
- 2 tbsp olive oil
- 2 tbsp water
- Kitchen paper
- Small pan with a lid
- Measuring jug
- Deep frying pan or wok
- Frying pan
Pat your trout fillets dry with kitchen paper. Pop on a plate. Sprinkle 1 tsp of the China 5 spice over each fillet. Set aside.
Tip the rice into a small pan. Pour in 400ml boiling water. Cover. Bring to the boil. Turn the heat right down. Gently simmer for 20-25 mins till all the water is absorbed.
Take the rice off the heat. Set aside, 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. Halve the cabbage. Shred one half into fine strips (see our tip for what to do with the rest).
Warm 1 tbsp oil in a deep frying pan or wok. Add the onion, pepper and courgette. Stir fry for 5 mins. Add the garlic and chilli. Stir fry for 1 min. Add the cabbage with 2 tbsp water. Stir fry for 4-5 mins till the cabbage softens. Cover and set aside.
Warm 1 tbsp oil in a frying pan over a medium heat. 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.