About The Dish
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 List
- 4 rainbow trout fillets (about 150–180g each), skin on
- 1/2 cup white sesame seeds
- 1/4 cup black sesame seeds (optional, for color contrast)
- Salt, to taste
- 250g soba noodles or ramen noodles
- 2 tablespoons wasabi paste (adjust to taste)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (for roasting or pan-frying, if not baking)
- 2 spring onions, thinly sliced (for garnish)
- Pickled ginger, to serve (optional)
- Lime wedges, for serving
Steps
- Preheat the oven to 220°C. Line a baking tray with non-stick baking paper.
- In a shallow bowl, combine the sesame seeds and a pinch of salt.
- Press each piece of trout into the sesame mixture to coat evenly. Place the coated trout on the lined tray and set aside.
- Slice the green shallot lengths finely lengthways. Set aside about 16 pieces of the green section for garnish.
- In a small bowl, mix the vinegar, wasabi, soy sauce, 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.
- Meanwhile, place the udon noodles and carrot sticks in separate heatproof bowls. Cover with boiling water and set aside for 2 minutes.
- Use forks to gently separate the noodles, then drain both the noodles and carrots well. Transfer to a bowl, add the wasabi mixture and the green shallots, and toss gently to combine.
- Divide the noodle mixture among serving plates, placing the trout pieces on top. Garnish with nori strips and the reserved green shallot pieces.