- 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 1Combine shoyu, mirin, rice wine and sugar in a large bowl. Add the trout and turn to coat. Stand while you make the salad.
- Step 2For the salad, whisk together the mirin, vinegar, sesame oil and lime juice in a bowl. Add remaining ingredients and toss to coat.
- Step 3Heat 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 4Drizzle the trout with pan juices and serve immediately with the salad.
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: Taste.com.au