Fast Recipes

Soy-roast ocean trout with peas and soba noodles

Australian Gourmet Traveller fast recipe for soy-roast ocean trout with peas and soba noodles.

By Emma Knowles
  • Serves 4
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Soy-roast ocean trout with peas and soba noodles


  • 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


  • 1
    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.
  • 2
    Meanwhile, cook soba noodles according to packet instructions, rinse under cold running water, divide among serving bowls and set aside.
  • 3
    For sesame-ginger dressing, combine all ingredients and set aside.
  • 4
    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.
  • Author: Emma Knowles