Sesame Crumbed Rainbow Trout On Wasabi Noodles
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 packet (15g) sesame seeds
- Pinch of salt
- 275g rainbow trout fillet, cut crossways into 8 pieces
- 4 green shallots, trimmed, pale section and 10cm of green section cut into 8cm lengths
- 1 tbsp white vinegar
- 3 tsp wasabi paste
- 3 tsp soy sauce
- 2 tsp vegetable oil
- 2 packets (400g each) udon noodles
- 2 carrots (about 350g), cut into fine sticks
- 1 sheet nori, halved and cut into thin strips crossways
Method
- 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.
