Seafood Recipes

Sesame Crumbed Rainbow Trout On WasabiNoodles

Sesame-crusted rainbow trout is oven-baked and paired with wasabi-dressed noodles, carrot and spring onion, finished with nori and pickled ginger.

Sesame Crumbed Rainbow Trout On Wasabi Noodles
4 People
Serves
25 Mins
Prep Time
10 Mins
Cook Time
Medium
Difficulty
Asian Fusion
Cuisine
The Recipe

About This SeafoodDish

Treat yourself to a bold fusion of flavors with our Sesame-Crumbed Rainbow Trout on Wasabi Noodles. This dish combines the nutty crunch of sesame-crusted trout with the punchy kick of wasabi noodles, creating a memorable meal that's both satisfying and unique. Perfect for adventurous seafood lovers, this recipe is easy to prepare yet packs a gourmet feel. Order fresh rainbow trout from Pearl Seafoods with delivery across Sydney for a restaurant-quality meal at home.

Ingredients

  1. 4 rainbow trout fillets (about 150–180g each), skin on
  2. 1/2 cup white sesame seeds
  3. 1/4 cup black sesame seeds (optional, for color contrast)
  4. Salt, to taste
  5. 250g soba noodles or ramen noodles
  6. Carrot, julienned
  7. 2 tablespoons wasabi paste (adjust to taste)
  8. 3 tablespoons soy sauce
  9. 2 tablespoons rice vinegar
  10. 1 tablespoon sesame oil
  11. 2 tablespoons vegetable oil (for roasting or pan-frying, if not baking)
  12. 2 spring onions, thinly sliced
  13. Nori, shredded
  14. Pickled ginger, to serve (optional)
  15. Lime wedges, for serving

Method

  1. Preheat the oven to 220°C. Line a baking tray with non-stick baking paper.
  2. In a shallow bowl, combine the sesame seeds and a pinch of salt.
  3. Press each piece of trout into the sesame mixture to coat evenly. Place the coated trout on the lined tray and set aside.
  4. Thinly slice the spring onions lengthways, setting aside about 16 pieces of the green section for the noodle salad and garnish.
  5. In a small bowl, mix the vinegar, wasabi, soy sauce, sesame oil, and vegetable oil until combined. Place the trout in the preheated oven and bake for 6-7 minutes, or until the sesame seeds turn light golden and the trout flakes easily with a fork.
  6. Meanwhile, place the noodles and julienned carrot in separate heatproof bowls. Cover with boiling water and set aside for 2 minutes.
  7. Use forks to gently separate the noodles, then drain both the noodles and carrot well. Transfer to a bowl, add the wasabi mixture and the spring onions, and toss gently to combine.
  8. Divide the noodle mixture among serving plates, placing the trout pieces on top. Garnish with the shredded nori and the reserved spring onion pieces, and serve with pickled ginger and lime wedges.
From Our Kitchen

Chef's Tip

Rainbow trout pairs beautifully with bold Asian flavours because its delicate, slightly sweet flesh balances the heat of wasabi and the nuttiness of sesame perfectly. Coating the trout in sesame seeds creates a crisp, aromatic crust while helping keep the fish moist and flaky inside. Fresh lime, soy, and pickled ginger bring brightness and balance, turning the dish into a vibrant restaurant-style seafood meal.

FEATURED

FeaturedProduct

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Fresh whole rainbow trout displayed whole on crushed ice with lemon

Fresh Whole Rainbow Trout

500gm - 700gm / Whole / 1kg

Delicate, fine-textured rainbow trout, sold whole and ready to bake,...

$12.00 fish
$12.00 fish
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NUTRITION

NutritionPerServing

  • Calories 520 kcal
  • Total Fat 20.0 g
  • Total Carbohydrate 42.0 g
  • Protein 38.0 g
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