ChalkStream Trout & Rainbow Salad


For the Marinade:

10g ginger, grated
1 garlic glove, grated
1 red chilli, sliced
4 tbsp soy sauce
2 trout fillets

For the pickled cabbage:

150g red cabbage, shredded
50ml rice wine vinegar
1 tsp table salt
1 tsp white sugar
2 tbsp water


1 garlic clove, grated
5g ginger, grated
2 tbsp soy sauce
1 tsp honey
Splash of rice wine vinegar

Other bits:

2 carrots, grated
240g jasmine rice
1 pak choi, sliced
sesame oil
150g broccoli
100g soya beans
2 spring onions, sliced
1 packet of Munchy Seeds Honey Roasted seeds


Combine all the ingredients for the marinade in a bowl and add the trout skin side up. Set aside for 20 mins. Meanwhile, combine the vinegar, salt, sugar, water and stir. Once everything has dissolved then add the cabbage and set aside.

Transfer the trout into a foil parcel and put on a baking tray to cook for 10 mins on 180°C. Then cook rice to package instructions which will probably be a similar cooking time to the trout. Add the broccoli to a pan of boiling water and cook until el dente. Add the sesame oil to a pan on high heat: add the pak choi.

In a small bowl, combine all the ingredients for the dressing. Stir and set aside. When all parts are ready, you can start assembling the bowls. Add the rice first as your base then place the pickled cabbage, grated carrots, sesame pak choi, broccoli, soya beans and the trout into the bowl. Drizzle the dressing on top and scatter the spring onions, Munchy Seeds generously on top and enjoy!

Delicious Honey Roasted seeds click here