Trout Recipe

Cook the Rice

In a pot, bring 2 cups of water to a boil. Add the Carolina gold rice and a pinch of salt. Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.

Prepare the Sauce

In a small bowl, mix together turmeric powder, grated ginger, 1 tablespoon of chili oil, salt, and black pepper. Set aside.

Sauté the Pak Choi

In a skillet, heat 1 tablespoon of chili oil over medium heat. Add chopped pak choi and sauté for about 5 minutes until tender. Remove from heat and set aside.

Cook the Trout

In the same skillet, place the trout fillets skin-side down. Brush the turmeric ginger sauce over each fillet. Cook for about 4-5 minutes on each side or until the trout is cooked through and flakes easily with a fork.

Serve the Dish

On a plate, serve a portion of the Carolina gold rice topped with sautéed pak choi. Place the cooked trout on top and garnish with fresh cilantro and rice chips. Drizzle with additional chili oil if desired.