Peking Trout with Ginger-Garlic Sauce, Thai Rice and Green Beans
INGREDIENTS
- 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)
DIRECTIONS
- Preheat the oven to 350° Fahrenheit.
- Cook the rice following package instructions.
- Mix 2 of the chilies, half the spring onions and the cilantro into the cooked the rice. Set aside and keep warm.
- 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.
- Bake for 10-15 minutes, brushing with more of the hoisin mixture half way through.
- 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.
