Ingredients

• 2 cups SunRice Jasmine Rice
• 1/3 cup sweet chilli sauce
• 2 tspn ketjap manis
• 2 tspn finely grated ginger
• 4 x 200g ocean trout fillets, skin on
• 1 bunch choy sum (350g)
• 2 tspn peanut oil
• 1 clove garlic

Instructions

Preheat oven to 180C. Lightly oil a baking dish large enough to fit fillets in a single layer.
Cook rice, as directed on packet.
Place fillets in prepared dish, skin side down. Combine chilli sauce, ketjap manis and ginger; spoon over fish. Bake 12-15 minutes, depending on thickness, until just cooked (fish flakes in thickest part).
Meanwhile, trim ends from choy sum. Cut into 10cm lengths. Heat oil in a wok or large frypan. Add choy sum and garlic; stir fry for 1-2 minutes.
Divide rice between serving plates. Top with fillets and accompany with choy sum.

Variations

Ketjap manis is a thick, sweet Indonesian-style soy sauce. Use regular soy sauce, if preferred.
Substitute bok choy for choy sum.
Fresh salmon fillets can be substituted for ocean trout.
Use SunRice Medium Grain or Long Grain White or Brown Rice.
Use SunRice Jasmine Rice in 90 seconds.