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Sugar-cured trout with green tea noodle salad recipe
- Cuisine: Modern Australian
Ingredients
1 large rainbow trout
Fish curing mix
Sugar
Salt
Star anise (toasted)
Bay leaves
Green tea noodles (can be substituted with dried green tea noodles from Asian supermarkets)
Powdered green tea
Baker’s or strong flour
One egg
Salad Dressing
Deseeded chillies
4 garlic cloves
5cm piece ginger (peeled)
30g sesame seeds
200mL olive oil
100mL light soy
50mL sesame oil
Lemon juice to taste
Salad
Baby rocket leaves
Chives
Bean sprouts
Coriander leaves
Preparation
Fillet and pin bone trout (your fishmonger may do this for you if requested). Combine all of the curing mix ingredients and grind. Sprinkle fish fillets liberally with the curing mix (best done the day before required).
Mix noodle ingredients and knead, rest for at least an hour then roll and cut into noodles.
Place chillies, garlic and ginger into a blender. Fry this mix and the sesame seeds in olive oil till the mixture is fragrant and then cool. Whisk in the sesame oil and light soy and season with lemon juice.
Slice trout.
Blanch noodles in hot water till just cooked through, then add enough salad dressing to coat and add the rocket, sprouts, chives and coriander.
Arrange cured trout slices around a plate and top with a handful of the noodle salad mix.
If you enjoyed this Sugar-cured trout with green tea noodle salad recipe then browse more Modern Australian recipes, salad recipes, seafood recipes and our most popular hainanese chicken rice recipe.
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