- 325 g fragrant Thai rice
- 15 g fresh coriander
- 2 red chillies, one deseeded and chopped and the other deseeded and finely sliced
- 1 bunch spring onions, trimmed and sliced
- 5 Loch trout fillets
- 3.5 tbsp hoisin and garlic stir-fry sauce
- 2 tsp clear honey
- 1 tbsp rapeseed oil
- 350 g green beans, trimmed
- 50 g Fairtrade peanuts
Preheat the oven to 180ºC, fan 160ºC, gas 4. Put the rice in a pan and cover with 650ml cold water. Bring to the boil, then turn down to a simmer, cover and cook for 10 minutes until tender. Drain and stir through the coriander, the chopped red chilli and half of the spring onions. Set aside and keep warm.
Meanwhile, put the fish, skin-side down, on a non-stick baking tray. Mix the hoisin stir-fry sauce with the honey, and brush over the top of the trout. Bake for 15 minutes or until cooked through, brushing with the hoisin mixture again halfway through.
Meanwhile, heat the oil in a wok or large frying pan, add the beans and stir-fry for 2 minutes. Add the peanuts along with the finely sliced red chilli and the remaining spring onions. Stir-fry for 1 minute until heated through, then serve with the trout and rice.