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Shichimi togarashi baked trout with tahini spinach

Shichimi togarashi baked trout with tahini spinach

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

  • 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

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,402kJ/ 573kcals

Fat

22.4g

Saturated Fat

3.3g

Carbohydrates

39.3g

Sugars

3.5g

Fibre

10.9g

Protein

47g

Salt

0.6g

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Overall rating (5/5)

5 out of 5 stars1 rating