Soy-Glazed Ocean Trout and Tatsoi Salad

Name: Soy-Glazed Ocean Trout and Tatsoi Salad
Yield: Serves 4
Cuisine: Japanese
Ingredients: 20 ml sweet soy sauce (kecap manis); 400 g piece ocean trout fillet, cut from the middle of the fish; 20 ml vegetable oil; 2 wasabi leaves, finely shredded; 4 tablespoons coriander leaves; 100 ml Soy Wasabi Dressing; 1 avocado, finely diced; 1 bunch asparagus, sliced and blanched; 2 small green chillies, finely sliced; 3 green onions, finely sliced; 1 tablespoon shredded Pickled Ginger; 100 g bean sprouts, trimmed; 3 sticks Asian celery, finely sliced; 100 g small tatsoi leaves; 8 snowpeas (mange-tout), finely sliced; 20 ml light soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

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.

Ingredients

20 ml vegetable oil
400 g piece ocean trout fillet, cut from the middle of the fish

Asia
Japan
Fish course
Pescatarian
Tokyo
Summer

Method

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