Shoyu ocean trout with daikon, coriander and cucumber salad

title="Shoyu ocean trout with daikon, coriander and cucumber salad"
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(6) Rate it

• 0:15 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

Mouth-watering asian flavours spring to life in this tasty pan-fried trout with refreshing cucumber salad side.

Featured in
Dinner party recipes, Asian recipes

Ingredients

• 1/3 cup (80ml) organic shoyu or soy sauce


• 2 1/2 tablespoons mirin


• 1 1/2 tablespoons Chinese rice wine (shaohsing)


• Pinch of caster sugar


• 4 ocean trout fillets, skinned, pin-boned (ask your fishmonger to do this)

Daikon, coriander & cucumber salad

• 1 tablespoon mirin


• 1 teaspoon rice vinegar


• 1 teaspoon sesame oil


• Juice of 1 lime


• 200g daikon radish (Asian white radish), peeled, cut into thin shreds or coarsely grated


• 2 Lebanese cucumbers, cut into thin strips using a vegetable peeler


• 1/2 cup firmly packed coriander leaves

Method

• 
  
  
  Step 1
  
  
  
  
  Combine shoyu, mirin, rice wine and sugar in a large bowl. Add the trout and turn to coat. Stand while you make the salad.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  For the salad, whisk together the mirin, vinegar, sesame oil and lime juice in a bowl. Add remaining ingredients and toss to coat.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat a large non-stick frypan over medium-high heat. Drain trout, reserving marinade, and cook, in batches if necessary, for 2 minutes each side or until cooked to your liking. Transfer to plates. Add marinade to the pan and boil, shaking the pan, for 1 minute or until thickened slightly.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Drizzle the trout with pan juices and serve immediately with the salad.
  
  
  

Nutrition

• 1279 kj

  Energy




• 15g

  Fat Total




• 4g

  Saturated Fat





• 33g

  Protein





• 1512mg

  Sodium




• 3g

  Carbs (sugar)




• 4g

  Carbs (total)

All nutrition values are per serve

Notes

Shoyu, mirin, Chinese rice wine, rice vinegar and daikon are from Asian food shops. Substitute dry sherry for rice wine.

• Author: Kate Tait


• Image credit: Ian Wallace


• Publication: Taste.com.au

Source: taste.com.au