Trout, buckwheat noodles and tamari
- 1/4 cup vegetable oil, plus a little extra
- Salt
- Freshly ground white pepper
- 4 180g ocean trout fillets, skin on,
- scaled and pin-boned
- 1 tbsp grated fresh ginger
- 2 garlic cloves, finely sliced
- 1 red capsicum, sliced
- 1 carrot, peeled and chopped
- 250g buckwheat noodles, cooked as per packet instructions
- 1/3 cup tamari or soy sauce
- 1 tbsp raw sugar
- 1 tbsp toasted sesame seeds
- 1 cup coriander leaves, washed
Tamari is a soy sauce made with more beans than regular soy sauce. The result is a soft, smooth and more balanced flavour. Organic tamari is available from most supermarkets.
Method
Pre-heat oven to 200C. Heat a little vegetable oil in a non-stick frying pan, with metal handle, and fry seasoned trout for 30 seconds on each side. Turn the fish over to the skin side and place in oven for four to five minutes or until cooked medium (see tip). Meanwhile, heat vegetable oil in a wok until shimmering. Add ginger and garlic and fry for 10 seconds. Add capsicum and carrot and fry 30 seconds. Add noodles, tamari, sugar and sesame seeds. Toss until heated through and noodles are coated in sauce. Stir through coriander and place on four plates. Serve trout on top of noodles.
Serves 4
