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.