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Loadshedding rice with smoked trout

Loadshedding rice with smoked troutLoadshedding rice with smoked trout

Serves 4-6

lemongrass stalk, roughly chopped
1 x 10 cm ginger piece, peeled and roughly chopped
200 g jasmine rice
Salt, to taste
2 cups good-quality chicken stock
1 cup water
600 g  Woolies Ready to Eat Hot smoked sweet chili and lime trout
¼ cup soya sauce
2 spring onions
1 red chilli, finely chopped
Basil leaves, to garnish
2 limes

Pound the lemongrass and ginger into a coarse paste using a pestle and mortar. Transfer to a saucepan and add the rice, salt, chicken stock and water. Cook according to package instructions.

Place the trout, skin side down, in a pan over a high heat and cook until the skin is golden and crisp.

Serve with the rice and drizzle over the soya sauce. Place the sliced spring onion in iced water for a few minutes until it curls. Garnish with the spring onion, chilli, basil leaves and squeeze over the limes

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