Steps

• 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. Press each piece of trout into the sesame mixture to coat evenly. Place the coated trout on the lined tray and set aside.
  3. Slice the green shallot lengths finely lengthways. Set aside about 16 pieces of the green section for garnish.
  4. 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.
  5. 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.
  6. Divide the noodle mixture among serving plates, placing the trout pieces on top. Garnish with nori strips and the reserved green shallot pieces.