Name: Soy-roast ocean trout with peas and soba noodles
Yield: 4
Ingredients: 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

Ingredients

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

Main

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.

Styling by Emma Knowles