Grilled Trout, Mushroom and Brown Rice Bowl with Miso Yoghurt
Prep:  20 minutes
Cook:  25 minutes
Serves:  4
Average: 3 (2 votes)
Difficulty:
Cuisine:
Saved:
Japanese
31
Recipe by: The Dairy Kitchen
This healthy brown rice bowl with mushrooms and miso yoghurt is a nutritious and nourishing summer lunch for the whole family.
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Grilled Trout, Mushroom and Brown Rice Bowl with Miso Yoghurt
Ingredients:
Method:
  1. Whisk together miso, vinegar, ginger, sesame oil and yoghurt to make a dressing and set aside
  2. Grill (3-4 minutes each side) or oven bake (20-25 minutes) trout until cooked to your liking (we suggest medium doneness)
  3. Place cooked rice in the base of four serving bowls. Pour half of the dressing evenly over the rice bowls. Top each bowl with blanched snow peas, raw mushrooms, and flakes of cooked trout
  4. Drizzle with remaining dressing and scatter with sesame seeds and micro herbs (if using). Toss together just before eating to coat everything in the dressing
Tips & Hints:
  • If fresh trout is unavailable use fresh salmon fillets. For a ease and convenience, brown rice with wild rice is available pre-cooked in sachets from major supermarkets. Black sesame seeds are available from select fruit shops or Asian food stores, simply use white sesame seeds if unavailable.
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