• 4 rainbow trout fillets
  • 4 tablespoons each of light soy sauce, clear honey and white wine vinegar
  • 200g long-grain or jasmine rice
  • ½ tablespoon olive oil
  • 200g frozen peas
  • 1 small cucumber, diced
  • Small bunch mint leaves


  1. Mix the soy sauce, honey and vinegar together in a non metallic bowl. Set aside half for your dipping sauce. Add the trout fillets to the remainder and marinate for about 20 minutes.
  2. Cook the rice according to the packet instructions.
  3. Meanwhile, heat the grill to high, place the trout fillets and marinade on a sheet of tin foil (turn it up at the edges to keep in the juices) and grill for 5 to 8 minutes, depending on the thickness of the fillets, until the trout is cooked through.
  4. Heat a splash of olive oil in a frying pan and fry the rice with peas and cucumber for a couple of minutes, until the peas have completely defrosted. Then stir through the mint leaves.
  5. Divide the rice between four plates. Place the trout on top of the rice and serve with the reserved marinade as a dipping sauce along with a green salad or steamed pak choi.