Trout with 5 Spice





Per person…

1 x skinless fillet of trout

Chinese 5 spice powder

70g long grain rice

A good drizzle of rapeseed oil

3 mushrooms

Soy sauce




  • Place trout fillet on a piece of tin foil or parchment on a baking tray and sprinkle lightly with 5 spice powder. If you use foil you won’t even need to wash the baking tray!
  • To bake, place tray in a hot oven (190 C/Gas 5) for 8 minutes. The fish is cooked when it looks paler and opaque, and flakes easily.
  • At the same time, boil a kettle and pour the boiling water over rice in pan. Boil rice (no lid) for 8 minutes. Drain.
  • Meanwhile, in a frying pan or wok, heat oil and sauté mushrooms. Add drained rice to pan and finish cooking with a generous drizzle of soy sauce.
  • Spoon rice mix into a bowl and top with trout.

Ready in 10!

Easy variation – use red pepper instead or as well as mushrooms.