Sunday, 15 December 2013

Soy Roast Trout with Peas and Soba Noodles

This was lovely and fresh tasting. I was surprised actually, I really used to hate trout and found it too sweet but now I love it, it's weird how our tastebuds change as we grow up, although I don't think I'll ever like tea or coffee!

Soy Roast Trout with Peas and Soba Noodles (from Gourmet Traveller)
(Serves 4)

2 tbsp dark soy sauce
1 tsp white sugar
1 tbsp sake
1 tbsp rice vinegar
4 skinless trout fillets
250g soba noodles
150g sugar snap peas
150g snow peas
50g pea shoots
4 spring onions, thinly sliced diagonally
toasted sesame seeds
For the dressing
2 tbsp soy sauce
1 tbsp mirin
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp finely grated ginger
Preheat the oven to 200C.
Combine the soy sauce, sugar, sake and rice vinegar in a small saucepan and simmer until reduced to a glaze (5-6 mins). Place the trout, skin-side down, on a baking sheet, brush thickly with glaze and bake until just pink (4-5 mins), then break into chunks and set aside.
Meanwhile, cook the soba noodles according to packet instructions, adding the peas for the last 1-2 mins, rinse under cold water and set aside.
Combine all the ingredients and whisk to combine, set aside
Divide the pea shooots among 4 bowls, put the noodles  on top, then add the spring onion and trout pieces. Drizzle over the dressing, toss to combine and serve scattered with sesame seeds.

1 comment:

  1. Mmmmm yummy - I adore trout but have never paired it with Asian spiced, will have to give it a go.

    No tea or coffee though?? How do you cope??!??