Chilli-lime trout & zingy coconut rice bowl
- Anna Glover
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Serves 2
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4.8 out of 5.8 ratingsRate
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Marinate trout fillets in punchy lime and chilli flavours, then serve with coconut rice and shredded radish, carrot and cucumber for an easy summer supper
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Ingredients
Nutrition
Units:
MetricUS
-
175g basmati rice
-
4 tbsp coconut milk
-
2 limes
plus extra to serve
-
2 tbsp sriracha
or other chilli sauce
-
3 tsp honey
-
2 trout fillets
or other sustainable firm fish
-
¼ cucumber
-
handful of radishes
-
1 carrot
-
100g frozen edamame
or peas
-
handful of coriander
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Nutrition: Per serving
-
kcal634
-
fat14g
-
saturates7g
-
carbs86g
-
sugars20g
-
fibre7g
high
-
protein37g
-
salt1.41g
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Method
-
step 1
Wash the rice a few times, then tip into a small saucepan. Add the coconut milk, then zest the limes into the pan, season with a pinch of salt and add enough water to cover the rice by about 3cm. Stir, bring to a simmer, cover with a lid, turn the heat to low and cook for 10 mins. Keeping the lid on, remove from the heat and set aside to steam until you’re ready to serve.
-
step 2
Meanwhile, juice one of the zested limes and mix with the sriracha and 2 tsp of the honey in a small bowl. Heat the grill to high or the air fryer to 200C. Pour the sauce over the trout, then air-fry or grill for 6-8 mins until the fish is cooked through and lightly blistered on top.
-
step 3
Finely shred the cucumber, radishes and carrot. Tip into a bowl. Juice the other lime into the bowl and add the rest of the honey and a pinch of salt. Steam or microwave the edamame until tender.
-
step 4
Fluff the rice using a fork. Divide between two shallow bowls, then top with the trout and veg. Pick the leaves off the coriander or chop and scatter over. Spoon over any leftover dressing from the veg bowl, and serve with more lime for squeezing over.
Recipe from Good Food magazine, July 2026
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A star rating of 4.8 out of 5.8 ratings
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