Rice Cooker Trout and Roe
1
- Prep Time5 min
- Total Time25 min
- Makes2 Servings
Recipes by Chantal Braganza; produced by Sun Ngo; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Nicole Billark.
A rice cooker makes this trout-and-roe dish a one-step lunch that comes together in just over 20 minutes. I love making this as a treat for myself when I'm working from home.
Ingredients
¾ cup short-grain rice
1 to 1 ¼ cups water
½ tsp Maggi sauce
½-lb trout fillet (or any pink fish)
To serve
¼ cup salmon roe
1 tbsp light soy sauce
1 tbsp mirin rice wine
Sliced scallions
Instructions
Combine: Mix short-grain rice with water and Maggi sauce in rice cooker pot. Place trout fillet overtop.
Cook: Set the rice cooker to its standard "Cook" or "White Rice" setting.
In the last 15 minutes of cooking, combine salmon roe with light soy sauce and mirin rice wine.
Finish: When rice and fish are done, drain the roe mixture and scatter overtop with plenty of sliced scallions. Serve immediately.
Get more rice cooker inspo in this handy guide.
Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
