Japanese · Dinner
Trout and Ginger Stir Fry
Trout fillet is cut into strips and stir-fried in a hot wok with fresh ginger, garlic and scallion, then finished with soy sauce, mirin and sesame oil. Snap peas and bell pepper add crunch and colour. Served over steamed jasmine rice with sesame seeds.
$7
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
478Calories
36.2gProtein
19.8gFat
38.1gCarbs
8.6gSugar
4.2gFiber
1040mgSodium
93mgChol
3.1gSat Fat
890mgPotassium
95mgCalcium
2.6mgIron
6.8mcgVitamin B12
58mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Julienne the ginger and thinly slice the garlic, scallion whites and bell pepper. Pat the trout strips dry and toss with cornstarch and salt.
2
Sear
Heat vegetable oil in a wok over high heat until shimmering. Sear trout 1 minute per side until opaque; remove to a plate.
3
Stir-fry
Add ginger, garlic and scallion whites to the wok over medium-high heat for 30 seconds until fragrant. Add snap peas and bell pepper; stir-fry over high heat for 2 minutes.
4
Deglaze
Pour soy sauce and mirin into the wok, scraping up browned bits. Bubble for 30 seconds over high heat until slightly syrupy.
5
Finish
Return trout and scallion greens to the wok with sesame oil. Toss gently for 30 seconds until coated.
6
Plate
Spoon jasmine rice into a bowl, top with trout stir-fry and scatter sesame seeds over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g trout fillet, skin removed, cut into 1-inch strips
- 2 tbsp2 tbsp fresh ginger
- 4 cloves4 cloves garlic
- 44 scallions, whites and greens separated
- 1 cup120g snap peas, trimmed
- 11 red bell pepper
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp mirin
- 1 tsp1 tsp sesame oil
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp cornstarch
- 1 cup200g cooked jasmine rice
- 1 tsp1 tsp sesame seeds
- 2 pinch2 pinch salt
