Seared trout & jalapeño-lime dressing recipe | TASTE

Ingredients

• 1/2 punnet Woolworths crushed garlic, ginger, chilli and lemongrass
• 1 cup vegetable stock
• 2x 250 g sachets Woolworths Heat & Eat brown basmati rice
• 1 T honey
• 1/2 cube Woolworths ginger, crushed
• 1 lime, zested and juiced
• 1 jalapeño, sliced
• 1 T rice wine vinegar
• toasted sesame oil, to taste
• crunchy greens (such as sugar snap peas), to serve
• 500 g rainbow trout
• salt
• coriander, to serve