The mortar and pestle in an indespensible tool in any Asian cuisines, but for this recipe, you could use a blender to make the trout curing mix, and still get great result.






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  • 1 large rainbow trout

Fish curing mix

  • sugar
  • salt
  • star anise, toasted
  • bay leaves


Green tea noodles (see note)

  • powdered green tea
  • baker’s or strong flour
  • 1 egg

Salad dressing

  • seeded chillies
  • 4 garlic cloves
  • 5 cm piece ginger, peeled
  • 30 g sesame seeds
  • 200 ml olive oil
  • 100 ml light soy
  • 50 ml sesame oil
  • lemon juice, to taste


  • baby rocket
  • chives
  • bean sprouts
  • coriander leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Curing time overnight

Resting time 1 hour

You will need to begin this recipe 1 day ahead.

Fillet and pin-bone trout (your fishmonger may do this for you if requested). Combine all the curing mix ingredients use a mortar and pestle to grind together. Sprinkle fish fillets liberally with the curing mix. This is best done the day before required.

Mix noodle ingredients and knead together. Rest for at least 1 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 until fragrant. Cool. Whisk in the light soy and sesame oil, and season with lemon juice.

Slice trout.

Blanch noodles in hot water until just cooked through, then add enough salad dressing to coat and add the rocket, chives, sprouts and coriander.

Arrange cured trout slices around a plate and top with a handful of the noodle salad mix.



• These noodles can be substituted with dried green tea noodles from Asian supermarkets.