Mouth-watering Asian flavours spring to life in this super-healthy and low-fat crumbed trout main with nori strips and wasabi noodles.
Prep Time : 0:25 | Cook Time : 0:07 | Total Time : 0:32 | Serving : 4 person.
Ingredients
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1 15g pkt sesame seeds
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Pinch of salt
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275g piece rainbow trout fillet, cut crossways into 8 pieces
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4 green shallots, trimmed, with pale section and 10cm of green section cut into 8cm lengths
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1 tablespoon white vinegar
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3 teaspoons wasabi paste
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3 teaspoons soy sauce
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2 teaspoons vegetable oil
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2 400g pkts udon noodles (Asia at home brand)
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2 (about 350g) carrots, cut into fine sticks
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1 sheet nori, halved, cut into thin strips crossways
Method
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Step 1
Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
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Step 2
Combine sesame seeds and salt in a shallow bowl. Press each piece of trout into seed mixture until well coated. Place on lined tray and set aside.
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Step 3
Cut green shallot lengths into fine shreds lengthways and reserve about 16 pieces of shredded green section.
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Step 4
Combine the vinegar, wasabi, soy sauce and vegetable oil in a small bowl. Place the trout in preheated oven for 6-7 minutes or until the seeds begin to turn light golden and the trout flakes when tested with a fork.
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Step 5
Meanwhile, place noodles and carrot sticks in separate heatproof bowls. Cover with boiling water, set aside for 2 minutes. Use 2 forks to gently separate noodles. Drain each well and place in a bowl. Add wasabi mixture and green shallots. Toss gently to combine.
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Step 6
Divide noodle mixture among plates and top with trout pieces. Sprinkle with nori strips and reserved green shallots.