Spicy Rainbow Trout and Edamame Stir-Fry with Gochujang Aioli

This vibrant stir-fry brings together tender rainbow trout, crisp vegetables and a savory-sweet soy glaze for a meal that’s as beautiful as it is delicious. Ready in just 20 minutes, it’s perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.

Fluffy jasmine rice serves as the base for a colorful medley of zucchini, edamame, red cabbage and carrots, all tossed in a sweet chili-soy sauce. A drizzle of gochujang aioli adds a creamy, spicy kick, while sesame seeds and scallions provide the perfect finishing touch.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Gochujang AioliView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Trim and quarter zucchini lengthwise; slice crosswise into ¼-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, edamame, scallion whites and cabbage and carrot mix. Cook, stirring occasionally, until veggies are browned and tender, 3-5 minutes. Turn off heat.
4. Meanwhile, in a small bowl, combine gochujang aioli with water 1 tsp at a time until mixture reaches a drizzling consistency.
5. Stir sweet soy glaze, chili sauce and 2 TBSP water (4 TBSP for 4 servings) into pan with stir-fry; stir to coat. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash of water.
6. Fluff rice with a fork. Divide rice between shallow bowls. Top with edamame stir-fry. Drizzle with as much gochujang aioli as you like. Sprinkle with sesame seeds and scallion greens. Serve.

Recipe Tips

FAQ

Can I use frozen edamame?

Yes, just thaw them before adding to the pan or cook directly from frozen-add a minute or two to the cooking time.

What can I substitute for sweet soy glaze?

You can mix 3 tablespoons soy sauce with 1 tablespoon honey or brown sugar as a quick substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave.