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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Soy-roast ocean trout with peas and soba noodles


You'll need

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

Method

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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