Shoyu ocean trout with daikon, coriander and cucumber salad

Shoyu ocean trout with daikon, coriander and cucumber salad

(6) Rate it

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Mouth-watering asian flavours spring to life in this tasty pan-fried trout with refreshing cucumber salad side.

Featured in
Dinner party recipes, Asian recipes


  • 1/3 cup (80ml) organic shoyu or soy sauce
  • 2 1/2 tablespoons mirin
  • 1 1/2 tablespoons Chinese rice wine (shaohsing)
  • Pinch of caster sugar
  • 4 ocean trout fillets, skinned, pin-boned (ask your fishmonger to do this)

Daikon, coriander & cucumber salad

  • 1 tablespoon mirin
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • Juice of 1 lime
  • 200g daikon radish (Asian white radish), peeled, cut into thin shreds or coarsely grated
  • 2 Lebanese cucumbers, cut into thin strips using a vegetable peeler
  • 1/2 cup firmly packed coriander leaves


  • Step 1
    Combine shoyu, mirin, rice wine and sugar in a large bowl. Add the trout and turn to coat. Stand while you make the salad.
  • Step 2
    For the salad, whisk together the mirin, vinegar, sesame oil and lime juice in a bowl. Add remaining ingredients and toss to coat.
  • Step 3
    Heat a large non-stick frypan over medium-high heat. Drain trout, reserving marinade, and cook, in batches if necessary, for 2 minutes each side or until cooked to your liking. Transfer to plates. Add marinade to the pan and boil, shaking the pan, for 1 minute or until thickened slightly.
  • Step 4
    Drizzle the trout with pan juices and serve immediately with the salad.


  • 1279 kj


  • 15g

    Fat Total

  • 4g

    Saturated Fat

  • 33g


  • 1512mg


  • 3g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve


Shoyu, mirin, Chinese rice wine, rice vinegar and daikon are from Asian food shops. Substitute dry sherry for rice wine.

  • Author: Kate Tait
  • Image credit: Ian Wallace
  • Publication:



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