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

• 1 15g pkt sesame seeds

• Pinch of salt

• 275g piece rainbow trout fillet, cut crossways into 8 pieces

• 4 green shallots, trimmed, with pale section and 10cm of green section cut into 8cm lengths

• 1 tablespoon white vinegar

• 3 teaspoons wasabi paste

• 3 teaspoons soy sauce

• 2 teaspoons vegetable oil

• 2 400g pkts udon noodles (Asia at home brand)

• 2 (about 350g) carrots, cut into fine sticks

• 1 sheet nori, halved, cut into thin strips crossways

Method

• Step 1

  Preheat oven to 220°C. Line a baking tray with non-stick baking paper.

• 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.

• Step 3

  Cut green shallot lengths into fine shreds lengthways and reserve about 16 pieces of shredded green section.

• 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.

• 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.

• Step 6

  Divide noodle mixture among plates and top with trout pieces. Sprinkle with nori strips and reserved green shallots.