Soy-roast ocean trout with peas and soba noodles

AT A GLANCE

  • Serves 4 people

  • 2 tbsp dark soy sauce
  • 40 gm white sugar
  • 25 ml each sake and rice vinegar
  • 4 skinless ocean trout fillets (about 150gm each)
  • 325 gm soba noodles
  • 150 gm each sugar snap peas and snow peas
  • 40 gm pea tendrils and leaves
  • 4 green shallots, thinly sliced diagonally
  • To serve: roasted sesame seeds
  •  
  • Sesame-ginger dressing
  • 50 ml soy sauce
  • 25 ml each mirin and rice vinegar
  • 10 ml sesame oil
  • 1 tbsp finely grated ginger
01   Preheat oven to 200C. Combine soy sauce, sugar, sake and rice vinegar in a small saucepan and simmer until reduced to a glaze (5-6 minutes). Place trout, skin-side down, on a baking paper-lined oven tray, brush thickly with glaze and bake until just pink (4-5 minutes), then break into chunks and set aside.
02   Meanwhile, cook soba noodles according to packet instructions, rinse under cold running water, divide among serving bowls and set aside.
03   For sesame-ginger dressing, combine all ingredients and set aside.
04   Blanch peas (1-2 minutes), then refresh. Drain, add to serving bowls, then add pea tendrils and leaves, shallot and trout pieces. Drizzle over sesame-ginger dressing, toss to combine and serve immediately scattered with sesame seeds.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

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