If you love quick meals that are bursting with rich, savoury flavours this is the one! The combination of succulent and tender Wansford trout with the exquisite Asian flavours makes this recipe a must!
Coconut Milk & Honey glaze
Sticky Soy Sauce Rice
Toasted Sunflower Seeds
Begin by mixing together your coconut milk and honey to make a glaze. Glaze your prepared trout and place it on a prepared baking tray and topping it with chaource cheese to your taste.
Next place it in the oven for 10 minutes. In the meantime make your rice and prepare your leeks as desired.
Once your trout is golden and crispy, bring out the oven and allow to cool. Mix in your sticky soy sauce with the rice and place alongside your trout. Sprinkle with toasted sunflower seeds and serve with leeks.