MISO OCEAN TROUT, NOODLES AND ASIAN LEAVES
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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