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Balsamic & Honey-Glazed Trout

Balsamic & Honey-Glazed Trout with Bacon and Edamame Beans


A quick and healthy Asian-inspired dinner or lunch option - perfect for the whole family.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 40 mins |
  • Cook Time : 15 mins
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⅓ C (80 ml) Willow Creek Fig Balsamic Vinegar
2 Tbsp (30 ml) honey
2 Tbsp (30 ml) plum sauce
2 Tbsp (30 ml) soy sauce
2 tsp (10 ml) Willow Creek Olive Oil
2 cloves garlic, crushed
4 x 180 g trout sides (fillets)


1 C (250 ml / 200 g) cocktail tomatoes, quartered
1 (20 g) spring onion, thinly sliced
1 tsp (5 ml) Willow Creek Olive Oil
salt and pepper

To Serve

200 g diced bacon, cooked until crispy
500 ml (2 C / 360 g ) Jasmine rice, cooked
1⅓ C (330 ml / 240 g) edamame beans, cooked
handful basil leaves


Whisk the Willow Creek Fig Balsamic Vinegar, honey, plum sauce, soy sauce,Willow Creek Olive Oil and garlic together. Pour it into a large Ziploc bag and add the trout. Seal and marinade it in the fridge for at least 30 minutes or overnight.

Preheat the oven to 200 °C and line a baking tray. Arrange the fish on the tray and spoon a generous amount of the marinade over each trout side. Bake for 8-10 minutes until fork-tender.


Stir everything together and season to taste.

To Serve

Place the crispy bacon in a food processor and blend until it resembles the texture of breadcrumbs.

Spoon the rice into each serving dish and top it off with the edamame beans, trout and salsa. Add a sprinkling of the bacon and scatter some basil on top.

TIP: Edamame beans can be found fresh or frozen at some supermarkets as well as health shops or Asian supermarkets. If unavailable it can easily be replaced with peas.