Japanese Trout & Soba Noodles
2-4 Servings
Fresh mussels steamed in a fragrant white-wine, garlic, and thyme broth, finished with cream and parsley—best enjoyed with crusty bread .
10 Minutes
2 tablespoons dark soy sauce
2 tablespoons caster sugar
25ml sake
25ml rice vinegar
4 skinless ocean trout fillets (approx 150g each)
1 packet of soba noodles
1 carrot, julienned
4 green shallots, thinly sliced diagonally
2 teaspoons black sesame seeds, toasted
150g snow peas halved diagonally
1 bunch broccolini cut into 5cm lengths
Sesame Dressing
5 ml soy sauce
25ml each or mirin and rice vinegar
10 ml sesame oil
1 tablespoon finely grated ginger
Step 1
Preheat oven to 200°C
Step 2
Combine soy sauce, sugar, sake and rice vinegar in a small saucepan and simmer until reduced to a glaze (5–6 minutes).
Step 3
Place ocean trout, skin-side down, on a baking paper-lined oven tray, brush thickly with glaze and bake until just pink (4–5 minutes) (ours was 8 minutes, also glazed after cooking as well), then break into chunks and set aside.
Step 4
Meanwhile, cook soba noodles according to packet instructions, rinse under cold running water, divide among serving bowls and set aside.
Step 5
To make sesame ginger dressing, combine all ingredients in a bowl and set aside.
Step 6
Blanch snow peas and broccolini in a pot of boiling water (approx 1–2 minutes), then refresh. Drain, add to serving bowls, and add julienne carrot, shallot and ocean trout pieces. Drizzle over sesame-ginger dressing, toss to combine.
To serve
Step 1
Place ocean trout on serving dishes and pour over sauce. Sprinkle sesame seeds over the ocean trout and serve with steamed rice and Asian greens.