ClemenGold® & Miso Glazed Trout
ClemenGold® flavour works so well with trout; this tasty glaze is used on the fish itself as well as to toss the noodles. A fabulous Asian dish that is jammed with flavour.
- Makes : 2-4 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 5 mins
juice and zest of 2 ClemenGold®
2 Tbsp (30 ml) miso paste
2 Tbsp (30 ml) rice vinegar
2 tsp (10 ml) soy sauce
1 tsp (5 ml) sesame oil
1 tsp (5 ml) crushed garlic
1 tsp (5 ml) crushed ginger
200 g smoked rainbow trout
2 Tbsp (30 ml) olive oil
flat rice noodles, cooked according to the package instructions
100 g shelled edamame beans, cooked
2 Tbsp (30 ml) black and white sesame seeds, lightly toasted
pickled ginger (optional)
Miso Glaze & Noodles
In a small pot over medium heat add the ingredients for the glaze and whisk well to combine. Bring to a simmer and cook until the mixture reduces slightly. Set aside until needed.
Cook the noodles according to the package instructions.
Measure out 2-3 tablespoons of the glaze; toss the cooked noodles in the glaze, add the edamame and then cover and keep warm until needed.
Add the olive oil to a large, non-stick frying pan over medium-high heat.
Place the trout flesh side down on a chopping board and using a sharp knife score 5 or 6 cuts into the skin and flesh of the trout about 2 mm deep. Season the trout well on both sides with salt and place skin side down into the hot oil. Allow the fish to cook without moving it for 3 minutes. You will be able to see how the cooking is progressing by looking at the edge of the fish.
Brush the flesh of the fish with the glaze and then flip it over. Continue cooking for another minute to caramelise the glaze and finish the cooking.
To serve, place the tossed noodles onto a serving plate, carefully remove the fish from the pan and place it onto the noodles. Garnish with sesame seeds and cucumber ribbons. Add pickled ginger if preferred and garnish with extra sesame seeds. Serve immediately with the remaining glaze on the side. Tip: you could also add steamed broccolini or asparagus spears to the noodles for extra greens.