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Japanese Trout & Soba Noodles

Prep Time:

5 Minutes

Cook Time:

10 Minutes

Serves:

2-4 Servings

Level:

About the Recipe

Ingredients

  • 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

Preparation

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.

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