MISO OCEAN TROUT, NOO­DLES AND ASIAN LEAVES

Sunday Herald Sun - Stellar - - Delicious -

SERVES 4 2 2 1 1 1 800gtbs tbs tbs tbs tbs whitemirin­sake hon­eyfinely ocean grat­ed­miso trout fil­let gin­ger (or salmon), ½ ski­nof lemon,½ on, lemon thinly deboned sliced, plus juice 2 ½ tbs tbs macadami­a­soy sauce oil ¼ red cab­bage, thinly shred­ded ½ tbs rice vine­gar 200g rice noo­dles 3 spring onions, finely sliced 1 bunch shiso leaves (or basil leaves) Black and white se­same seeds to serve

Pre­heat the oven to 150°C. In a medium bowl, place miso, mirin, sake, honey and gin­ger. Stir to com­bine. Place fish on a both sides of the fish. Then, with fish bak­ing skin-sideCover­for Mean­while,10 min­uteswith tray. down,foil. Brush maketo Bake­top rest. half with­the­for the 20-25 dress­ing.slices mix­ture min­ute­sof lemon.To over the un­til fish is just cooked through. Set aside re­main­ing macadami­a­com­bine and mis­ooil set and mix­turea­side.soy sauce.add lemonStir to juice, cab­bageIn a large and bowl, vine­gar. place Toss the to shred­ded­coat and set aside for 5 min­utes. Mean­while, bring a saucepan of wa­ter to the boil. Add noo­dles and cook to packet in­struc­tions. Drain. Add noo­dles to the cab­bage mix­ture, then add half the spring onion, half the shiso and half the dress­ing. Toss to com­bine. To serve, place salad on a plat­ter, top with trout, driz­zle over re­main­ing dress­ing, and scat­ter over re­main­ing spring onion, shiso and se­same seeds.

NUTRI­TION • 50G PRO­TEIN • 7G SAT FAT • 28G CARB • 15G SUG­ARS • 795MG SODIUM • 580 CAL (2435KJ)

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