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Ginger-Sesame Trout Rice Bowl with Shredded Cabbage

Name: Ginger-Sesame Trout Rice Bowl with Shredded Cabbage
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 servings
Ingredients: 2 fillets trout; 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 2 tbsp tamari or low-sodium soy sauce; 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tsp honey; 2 cups red cabbage, shredded; 1 medium carrot, shredded; 2 cups cooked brown rice; 1 tsp sesame seeds; 2 tbsp fresh cilantro, chopped

Pan-seared trout in a ginger-sesame glaze over brown rice with crisp cabbage-carrot slaw for a quick, omega-3-rich rice bowl.

Servings

2 servings

Prep

15 min

Cook

8 min

Trout is a mild, quick-cooking fish that takes beautifully to a bold ginger-sesame glaze, and this bowl pairs it with a crunchy raw slaw for contrast against the warm rice underneath. It's the kind of dinner that looks like more effort than it actually takes.

Trout brings a solid dose of omega-3 fatty acids to the plate, and the marinade doubles down with fresh ginger and garlic, both long valued for their anti-inflammatory reputations. The raw cabbage and carrot slaw adds fiber and crunch without any cooking required, and a touch of honey in the dressing keeps added sugar minimal.

Everything here — the fish, the slaw, the rice — can be made in about 30 minutes, making it an easy weeknight bowl that still feels put-together.

Ingredients

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Where to find these ingredients

These ingredients are common at South Asian grocers; a well-stocked international supermarket usually carries them too.

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