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Teriyaki trout & rainbow vegetable quinoa bowls
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50g Waitrose Teriyaki Sauce
1 knob fresh ginger, peeled and grated
240g pack Waitrose Scottish Loch Trout Fillets
190g pack Waitrose British Vegetable Selection, or tender vegetables of your choice
90g pack Waitrose 1 Baby Pak Choi, halved
2 Romano peppers, deseeded and cut into batons
½ medium aubergine, cut into batons
3 tsp Waitrose Wok Oil
250g pack Tilda Brown Basmati & Quinoa
1. Preheat the grill to its highest setting. Mix one-third of the teriyaki with the grated ginger and pour over the trout fillets to marinate. Set aside.
2. Toss the mixed vegetables, pak choi, peppers and aubergine in 2 tsp of wok oil and another third of the teriyaki sauce. Spread onto a large baking sheet and grill for 10 minutes, turning once, until just tender.
3. Cook the basmati and quinoa according to the pack instructions. Heat the remaining wok oil in a frying pan and sear the trout fillets for 3 minutes on each side until cooked through. Serve with the rice and vegetables, drizzled with the remaining teriyaki sauce.
Cook’s tip You can use other types of fish or seafood instead of the trout – ring the changes with either salmon fillets or a good handful of raw king prawns.
Typical values per serving:
High in omega 3; 2 of your 5 a day.
This recipe was first published in June 2018.