Honey Chili Crisp Rainbow Trout with Jasmine Rice and Green Beans

This honey chili crisp rainbow trout is a showstopper that comes together in under 30 minutes. The fish gets a sweet honey glaze and a crunchy panko crust spiked with chili crisp, then roasts until golden and flaky. Served over fluffy jasmine rice with roasted green beans, it’s a complete meal that’s both elegant and easy.

The star of the show is the firecracker sauce-a creamy, spicy-sweet blend of mayonnaise, apricot jam and sriracha that ties everything together. Each bite offers a perfect balance of textures and flavors, from the crispy crust to the tender fish and the zesty sauce.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Chili CrispView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position (for 4 servings, use top and middle racks). In a small pot, combine jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, place honey packet in a small cup of warm water to soften. Trim green beans if needed.
3. In a small bowl, mix panko breadcrumbs with half the chili crisp. (For less spice, substitute with a drizzle of oil.) Pat rainbow trout dry with paper towels; season with half the garlic powder, salt and pepper. Brush a thin layer of honey onto the flesh side of each fillet. Press the chili panko mixture onto the honey-coated side to adhere.
4. Lightly oil a baking sheet. Place trout, skin side down, on one side of the sheet. On the other side, toss green beans with a drizzle of oil, salt and pepper. Roast on top rack until trout is browned and cooked through and green beans are tender, 8-10 minutes. (For 4 servings, use two baking sheets; roast trout on top rack and green beans on middle rack.)
5. Meanwhile, in a small bowl, combine mayonnaise, apricot jam, sriracha and remaining garlic powder. Add water 1 teaspoon at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
6. Fluff rice with a fork. Divide rice, green beans and trout among plates. Drizzle with firecracker sauce and serve with remaining chili crisp on the side if desired.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, salmon or trout fillets work well. Adjust cooking time based on thickness.

What can I substitute for apricot jam?

Use any fruit jam or preserves, such as peach or orange marmalade, for a similar sweet-tart flavor.

Is this recipe gluten-free?

The panko breadcrumbs contain wheat, so it is not gluten-free. Use gluten-free panko or crushed rice crackers as a substitute.