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Shoyu ocean trout with daikon, coriander and cucumber salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delicious pan-fried trout with zesty Asian flavors served with a cool cucumber salad.
Ingredients:
  • 80ml shoyu
  • 50.00 ml mirin
  • 30.00 ml Chinese rice wine (shaohsing)
  • Pinch of caster sugar
  • 4 ocean trout fillets, skinned, pin-boned (ask your fishmonger to do this)
  • 20.00 ml mirin
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • Juice of 1 lime
  • 200g daikon radish (Asian white radish), peeled, cut into thin shreds or coarsely grated
  • 2 Lebanese cucumbers, cut into thin strips using a vegetable peeler
  • 125.00 ml firmly packed coriander leaves
Instructions:
  • In a large bowl, mix together shoyu, mirin, rice wine, and sugar. Add the trout and ensure it is well coated. Allow it to marinate while you prepare the salad.
  • In a bowl, combine mirin, vinegar, sesame oil, and lime juice. Add the rest of the ingredients and toss well to coat.
  • Preheat a spacious non-stick pan over medium-high heat. Drain trout, saving marinade, and cook for 2 minutes on each side, or until desired doneness, possibly in batches. Plate the trout. Pour reserved marinade into the pan and boil for 1 minute, stirring occasionally, until slightly thickened.
  • Drizzle the trout with the delicious pan juices and serve promptly alongside the fresh salad.

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