MISO OCEAN TROUT HOTPOT
SERVES 4 PREP + COOK 35 MINS
✦✦ 2 tbsp grapeseed oil ✦✦ 2 eschalots, sliced thinly ✦✦ 2 cloves garlic, crushed ✦✦ 1 tbsp finely chopped fresh ginger ✦✦ 4 x 150g skinless boneless ocean trout fillets (see tip) ✦✦ 2 tbsp white miso paste ✦✦ 1 tbsp sesame oil ✦✦ 2 tbsp light soy sauce ✦✦ 2 tbsp rice-wine vinegar ✦✦ 1 tbsp finely grated palm sugar ✦✦ 1 litre (4 cups) vegetable stock ✦✦ 200g dried egg noodles ✦✦ 2 cups shredded wombok (Chinese cabbage) ✦✦ 1 bunch baby buk choy, halved ✦✦ 2 tbsp lime juice ✦✦ 1 cup fresh coriander leaves ✦✦ 4 green onions, sliced thinly ✦✦ 1 fresh long red chilli, sliced (optional) ✦✦ lime wedges, to serve
1 Heat grapeseed oil in a large heavy-based saucepan over low heat. Cook eschalots, garlic and ginger 2 mins until softened and fragrant.
2 Rub each trout fillet with 2 tsp of miso paste. Increase heat to medium. Add trout fillets to pan. Cook 1 min each side until browned slightly. Add sesame oil, soy sauce, vinegar and palm sugar. Cook a further 1 min.
3 Add stock, then bring to a simmer over high heat. Cook, covered, 5 mins. Add noodles and cook 1 min. Add wombok and buk choy. Cook, covered, a further 2 mins until noodles are just soft and vegetables start to wilt slightly. Stir in lime juice.
4 Top hotpot with coriander leaves, green onion and chilli (if using). Serve with lime wedges.