Asian Rainbow Trout with Wilted Asian Slaw and Asian Rice Timbales Recipe

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Asian Rainbow Trout with Wilted Asian Slaw and Asian Rice Timbales
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  1. Drizzle the marinade on the trout fillets to lightly coat each side. In a medium bowl, combine flour, salt and pepper. Lightly dust the fillets in the flour mixture until both sides are evenly coated. In a separate medium bowl, whisk together the eggs and milk. Dip the fillets in the egg mixture, the dredge the fillets in the bread crumbs.
  2. In a large, non-stick skillet, melt butter and oil over medium-high heat. Cook the fillets for approximately 2 minutes on each side until they are golden brown.
  3. In a large, non-stick grill pan, sear 4 of the pineapple slices over medium heat until grill marks form on each side. Reserve the juice from the can of pineapple for the dipping sauce.
  4. Wilted Asian Slaw:
  5. 1 head Napa cabbage, shredded
  6. 1/2 pound snow peas, blanched and julienne
  7. 1 mango, julienne
  8. 1/2 bunch cilantro, leaves chopped
  9. 1/2 red pepper, julienne
  10. 1/2 cup Asian marinade and dressing (recommended: Wishbone)
  11. 2 limes, cut in 1/2 and juiced (reserve lime cups for dipping sauce)
  12. Soy sauce
  13. Salt and freshly ground pepper
  14. Combine the first 6 ingredients in a medium sized mixing bowl. Heat a large saute pan over medium heat and place the slaw mixture into the pan. Toss the slaw until the cabbage begins to slightly wilt. Remove the slaw from the heat and season, to taste, with lime juice, soy sauce, and salt and pepper.
  15. Oriental Rice Timbales:
  16. 1 cup jasmine rice
  17. 2 1/4 cups chicken stock
  18. 1/2 red pepper, finely diced
  19. 1/2 mango, finely diced
  20. 2 scallions, finely chopped
  21. 1/8 cup finely chopped cilantro leaves
  22. Vegetable oil, for mounding the rice
  23. Prepare the rice according to package directions, using chicken stock in lieu of water. Add the remaining ingredients except for the vegetable oil to the rice and combine well. Coat the inside of a dry 1-cup measuring cup with vegetable oil. Pack the rice mixture tightly into the cup and turn it out onto a plate. Re-oil the cup as necessary for additional mounds.
  24. Cilantro Dipping Sauce in Lime Cups:
  25. 4 lime halves, hollowed
  26. 1 bunch cilantro leaves
  27. 1 teaspoon vegetable oil
  28. 1/2 cup Asian marinade and dressing (recommended: Wishbone)
  29. 1 tablespoon lime juice
  30. 1 tablespoon pineapple juice
  31. 1 teaspoon soy sauce
  32. Combine the cilantro and oil in a blender until a paste forms. Add the remaining ingredients to the cilantro paste and blend well. Pour the sauce into the 4 hollowed lime cups.
  33. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 581.21 Kcal (2433 kJ)
Calories from fat 195.36 Kcal
% Daily Value*
Total Fat 21.71g 33%
Cholesterol 191.22mg 64%
Sodium 3435.68mg 143%
Potassium 926.87mg 20%
Total Carbs 43.15g 14%
Sugars 4.11g 16%
Dietary Fiber 2.59g 10%
Protein 42.1g 84%
Vitamin C 3.8mg 6%
Vitamin A 0.1mg 2%
Iron 4.2mg 23%
Calcium 217.6mg 22%
Amount Per 100 g
Calories 201.44 Kcal (843 kJ)
Calories from fat 67.71 Kcal
% Daily Value*
Total Fat 7.52g 33%
Cholesterol 66.28mg 64%
Sodium 1190.8mg 143%
Potassium 321.25mg 20%
Total Carbs 14.96g 14%
Sugars 1.42g 16%
Dietary Fiber 0.9g 10%
Protein 14.59g 84%
Vitamin C 1.3mg 6%
Iron 1.5mg 23%
Calcium 75.4mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.9
  • 14

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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