Peking Trout with Ginger-Garlic Sauce, Thai Rice and Green Beans

  • 1 cup uncooked Thai rice
  • 3 red chilies, de-seeded and thinly sliced, divided
  • 1 bunch green onions, sliced in very thin curls, divided
  • 1 bunch fresh cilantro, washed and chopped
  • 2 Riverence Dressed Rainbow Trout
  • 3 tablespoons hoisin sauce
  • 2 teaspoon ginger, finely grated
  • 1 clove garlic, minced
  • 2 teaspoons sesame oil
  • 8 oz. green beans
  • Roasted peanuts, chopped (optional)
  1. Preheat the oven to 350° Fahrenheit.
  2. Cook the rice following package instructions.
  3. Mix 2 of the chilies, half the spring onions and the cilantro into the cooked the rice. Set aside and keep warm.
  4. Place the dressed the trout on a non-stick baking tray lined with parchment. Combine the hoisin, ginger, garlic and honey and brush over the trout.
  5. Bake for 10-15 minutes, brushing with more of the hoisin mixture half way through.
  6. While the trout is baking, heat sesame oil in a wok or large frying pan, add the green beans and stir-fry for 2 minutes. Add the peanuts, if using, along with the remaining chili and green onions. Heat though and serve alongside trout and rice.

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