Trout with Spicy Gochujang Sauce
Premium Mushrooms, Carrots & Napa Cabbage
Cooking time
15 minutes
Servings
2/4
Calories
410 /serving
There’s nothing quite like gochujang, Korea’s amazing fermented hot chili paste, to take a dish to the next level. It delivers some heat, for sure, but it’s also brimming with full-bodied sweet and savoury flavour. When it connects with ketchup and soy sauce, the result is out of this world. It makes a stunning sauce for flaky pink trout fillets, accompanied by sautéed premium mushrooms, carrots and frilly napa cabbage fragrant with hints of lemongrass and nori.
We will send you:
- 2 Trout fillets (high-protein serving)
- 100g Matchstick carrots
- 300g Premium mushrooms
- 200g Chopped napa cabbage
- 15ml Gochujang
- 30ml Soy sauce (low sodium)
- 15ml Ketchup
- 10g Hot Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)
Contains: Trout, Sesame, Soy, Wheat
You will need:
Total Fat
14 g
Saturated Fat
3 g
Sodium
1200 mg
Total Carb
30 g
Sugars
8 g
Protein
43 g
Fibre
8 g
Preparation
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
