2 tbspdark soy sauce40 gmwhite sugar25 ml eachsake and rice vinegar4skinless ocean trout fillets (about 150gm each)325 gmsoba noodles150 gm eachsugar snap peas and snow peas40 gmpea tendrils and leaves4green shallots, thinly sliced diagonallyTo serve:roasted sesame seedsSesame-ginger dressing50 mlsoy sauce25 ml eachmirin and rice vinegar10 mlsesame oil1 tbspfinely grated ginger
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.
Meanwhile, cook soba noodles according to packet instructions, rinse under cold running water, divide among serving bowls and set aside.
For sesame-ginger dressing, combine all ingredients and set aside.
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.