This delicious ocean trout dish couldn’t have come at a better time. With the weather heating up rather rapidly, we’re all turning to more light and refreshing ingredients, and this simple recipe is very pleasing on the palate and makes choosing healthy meal options even easier.
Prep 20 minutes (plus cooling and 30 minutes refrigeration)
Cook 35 minutes
1/4 cup dark soy sauce
1/4 cup cooking sake
2 tablespoons caster sugar
2 tablespoons mirin seasoning
2cm piece fresh ginger, finely grated
1 garlic clove, crushed
600g skinless boneless ocean trout fillets
1 cup black rice
1/2 teaspoon sesame oil
1 tablespoon lime juice
5 radishes, thinly sliced
1 avocado, diced
2 green onions, sliced
Micro herbs, to serve
2 Lebanese cucumbers, thinly sliced lengthways
2 tablespoons rice wine vinegar
2 teaspoons caster sugar
Pinch of salt
1 Combine soy sauce, sake, sugar, mirin, ginger and garlic in a small saucepan over medium-high heat. Bring to a simmer. Cook, stirring occasionally, for 3 to 4 minutes or until thickened slightly. Cool completely.
2 Place trout in a shallow glass or ceramic dish. Pour over half of the sauce mixture, turning to coat. Cover with plastic wrap. Refrigerate for 30 minutes to allow flavours to develop, turning after 15 minutes. Set remaining sauce mixture aside.
3 Meanwhile, make Pickled Cucumber: Place all ingredients in a glass or ceramic bowl. Toss to combine. Set aside.
4 Cook rice following packet directions until tender. Drain. Rinse under cold water. Drain well.
5 Preheat grill on medium-high. Remove trout from marinade and place on a foil-lined baking tray. Grill for 3 to 4 minutes. Turn. Grill for a further 3 to 4 minutes, for medium, or until charred and cooked to your liking. Transfer to a plate. Flake trout into large pieces.
6 Whisk reserved sauce mixture with sesame oil and lime juice. Drain cucumber. Arrange rice, cucumber, radish, trout, avocado and onion on serving plates. Drizzle with dressing and sprinkle with herbs. Serve.
Tools of the Trade