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4
Easy
Published 2008
This is one of my absolute favourite recipes over summer – so easy to prepare, with clean and distinct flavours that are a constant reminder of Japan.
Brush a flat tray with the oil, cut the ocean trout into large chunks and brush the surfaces liberally with the sweet soy and soy sauces. Lay the fish on the tray and cook under a hot grill for 3 minutes until the fish is still rosy in the centre. Remove from the heat.
To make the salad, mix the remaining ingredients together in a bowl and toss with the soy wasabi dressing. Break the fi