Seared bay trout


This cost saving fish dish will delight the taste buds and keep the family happy.

Shopping list:

  • 1 baby trout, scaled, gutted and filleted
  • 1 packet fine egg noodles
  • 1 tablespoon pickled ginger
  • 3 tablespoons mushroom soy
  • 3 tablespoon mirin
  • ¼ bunch chopped fresh coriander
  • Cracked black pepper
  • 1 red capsicum, finely sliced
  • 1 Spanish onion, finely sliced
  • ½ bunch finely sliced spring onions
  • 3 tablespoons dried fried shallots

  • Step 1

    Scale, gut and fillet the baby trout. Slice into 1cm pieces and set aside

  • Step 2

    In a small bowl mix the mushroom soy, mirin, pickled ginger and cracked black pepper together. Split this in half and marinate the bay trout slices for around 5-6 minutes in one half, retain the other.

  • Step 3

    Finely slice all the vegetables and set them aside in a bowl. Bring a pot of boiling water to the boil and cook the egg noodles for 5-6 minutes or until cooked through. Drain and refresh in cold water.

  • Step 4

    Combine the noodles together with the sliced vegetables, then add the other half of the marinade and let sit.

  • Step 5

    Prepare a very hot fry pan and sear in a little oil the bay rout slices for approximately 1 minute each side.

  • Step 6

    Arrange on the noodle salad then top with the fried shallots and chopped coriander. Enjoy!!


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