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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


  • 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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