Woolworths
April 12, 2026
This dish features a delightful interplay of textures and flavours.
The hot smoked rainbow trout adds a smoky, savoury base, while the fresh rainbow trout provides a delicate, contrasting texture.
The spicy kick comes from the sriracha, jalapeños and chilli crisp, perfectly balanced by the creamy mayo.
The rice cakes provide a crispy, satisfying base, and the everything bagel seasoning adds a unique crunch.
Spring onions lend a fresh, vibrant note, completing this exciting and flavourful fusion.
Thank you to @notachef_but for this recipe
Boil your salted rice until soft and almost sticky.
Spoon into a large dish lined with plastic wrap underneath, and on top, and then pop into the freezer for about an hour. This will help keep the rice together when frying later.
Finely chop your trout and add to a bowl with some mayo and sriracha and a teaspoon of the jalapeno juice.
Once ready, grab your rice out of the freezer and remove the plastic wrap. Lay onto a board and begin cutting circles using a cookie cutter, or you can cut small rectangles – whichever you prefer.
Start heating your oil – it needs to be extremely hot when deep frying.
Lightly coat each disc in some flower and start dropping them into the oil slowly. You can remove them and place them onto a paper towel once they have a slightly golden colour.
Spoon your trout mixture onto each one and then top with some chilli crisp and a jalapeño slice.
Garnish with some fresh spring onion and a sprinkle of everything bagel seasoning.
