• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Peel and mince or grate ginger. Cut broccoli florets into bite-size pieces if necessary. Thinly slice chili.

• Heat a large drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, 30 seconds. • Add rice, 3/4 cup water (11/2 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.

• While rice cooks, toss broccoli on a baking sheet with a drizzle of oil and a big pinch of salt and pepper. • Roast on top rack until browned and tender, 12-15 minutes.

• Meanwhile, pat pork* dry with paper towels; season with salt and pepper. • Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board. Wipe out pan. Swap in trout for pork. Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add trout, skin sides down; cook until skin is crispy, 5-6 minutes. Flip and cook until opaque and cooked through, 4-6 minutes more. Turn off heat; remove from pan. Wipe out pan.

• In a small bowl, combine jam, stock concentrate, and 1/4 cup water (1⁄3 cup for 4 servings). • Heat a drizzle of oil in pan used for pork over medium heat. Add remaining ginger and cook until fragrant, 30 seconds. • Pour in jam mixture and simmer until slightly thickened, 2-3 minutes. • Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper. Use pan used for trout here.

• Thinly slice pork crosswise. • Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. • Divide rice and broccoli between plates. Top rice with pork and drizzle with sauce. Garnish with chili to taste and serve. Skip slicing trout.