Shichimi togarashi baked trout with tahini spinach

Name: Shichimi togarashi baked trout with tahini spinach
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 1½ tbsp tahini; 1 tsp reduced salt light soy sauce; 2 tsp mirin; ¼ tsp caster sugar; 260 g bag Essential Spinach, washed; 265 g pack 2 Scottish Loch Trout Fillets; 2 tsp Vegetable oil; 1 tsp Cooks’ Ingredients Shichimi Togarashi; 250 g pouch wholegrain rice; 4 salad onions, finely sliced; 1 tbsp sushi ginger, finely chopped

A punchy Japanese blend of spices, sesame seeds, seaweed, chilli flakes and orange peel, dried shichimi togarashi works a treat with tender, flaky trout.

5 out of 5 stars(1) Rate this recipe

HealthyHigh proteinHigh in omega 3

Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

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Ingredients

1½ tbsp tahini
1 tsp reduced salt light soy sauce
2 tsp mirin
¼ tsp caster sugar
260g bag Essential Spinach, washed
265g pack 2 Scottish Loch Trout Fillets
2 tsp Vegetable oil
1 tsp Cooks’ Ingredients Shichimi Togarashi
250g pouch wholegrain rice
4 salad onions, finely sliced
1 tbsp sushi ginger, finely chopped

Method

In a large bowl, whisk together the tahini, soy, mirin and sugar, adding 1-11/2 tbsp cold water to loosen; set aside. Bring a kettle of water to the boil and prepare a bowl of iced water.
Put the spinach in a colander and pour over the just-boiled water, then use tongs to quickly transfer to the iced water. Once cold, squeeze as much water out of the spinach as possible and add to the tahini dressing, mixing well with your hands so that all of the leaves are well coated.
Preheat the grill to medium. Put the trout, skin-side down, on a foil-lined baking tray. Brush with the oil and sprinkle with the shichimi togarashi. Grill for 8 minutes, or until opaque and cooked through. Heat the rice according to pack instructions, then mix with ½ of the salad onions and the sushi ginger. Serve the trout with the rice, spinach and remaining salad onions.