What are the main ingredients in SESAME-CRUSTED TROUT?

Oil (cooking, olive or coconut), Salt & Pepper, Paper Towel, Butter (optional), Water, Sugar/Sweetener/Honey, Milk (optional)

What is the nutritional information of SESAME-CRUSTED TROUT?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare SESAME-CRUSTED TROUT?

FINAL TOUCHES: Just before serving, drain the pickled veggies, reserving the pickling liquid. Roughly chop the crispy trout skin. BOILED POTATOES: Place the potato chunks in a pot of salted water over a high heat. Bring to the boil with the lid on. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until soft. On completion, remove from the heat and drain. WASABI MASH: Combine the wasabi powder with 2 tsp of water to form a smooth paste. Mash the cooked potato in the pot with a masher or fork until smooth. Add a splash of milk or water and a knob of butter or coconut oil (optional) and mix until creamy. Stir through some seasoning and the wasabi paste to taste. Pop on the lid and set aside to keep warm while you fry the trout. PICKLE THE VEG: Place the white wine vinegar in a bowl with a small splash of warm water. Add 1.5 tbsp of a sweetener of choice and whisk together until dissolved. Toss the sliced cucumber and sliced radish through the mixture and set aside to pickle until serving. SESAME-CRUSTED TROUT: Pat the trout dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 3-4 minutes. Remove on completion, keeping the pan on the heat. Peel the skin from the trout, return it to the pan, and fry for about a minute each side until crispy. On completion, set aside to drain on some paper towel and keep the pan on the heat. Use the Sesame Seed Crust to coat the side of the trout where the skin was removed. Return to the pan, sesame-crust-side up, and fry for another minute. Remove from the pan on completion. PLATE UP!: Make a bed of spicy wasabi mash and top with the sesame-crusted trout. Serve the pickled veggies on the side with some reserved pickling liquid if you’d like. Sprinkle over the sliced spring onion, crispy trout skin, and fresh coriander. Finish off with a drizzle of soy sauce to taste. Look at you go, Chef!

What should be prepared from my kitchen to make SESAME-CRUSTED TROUT?

Oil (cooking, olive or coconut), Salt & Pepper, Paper Towel, Butter (optional), Water, Sugar/Sweetener/Honey, Milk (optional)

SESAME-CRUSTED TROUT

A heavenly dinner of rainbow trout, studded with white and black sesame seeds, specked with spring onion, drizzled with soy sauce, and laid on clouds of wasabi mash. Flavour and texture combos to die for!

SESAME-CRUSTED TROUT

with wasabi mash & crunchy, pickled veggies

Hands on Time: 15 - 25 minutes

Overall Time: 30 - 45 minutes

Ingredients:

Black & White Sesame Seed Mix
Cucumber
Fish
Fresh Coriander
Low-Sodium Soy Sauce
Potato
Radish
Spring Onion
Spring Onions
Trout Fillet
Trout Fillets
Wasabi Powder
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Paper Towel
Butter (optional)
Water
Sugar/Sweetener/Honey
Milk (optional)

Serves 1

BOILED POTATOES
Place the potato chunks in a pot of salted water over a high heat. Bring to the boil with the lid on. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until soft. On completion, remove from the heat and drain.
PICKLE THE VEG
Place the white wine vinegar in a bowl with a small splash of warm water. Add 2 tsp of a sweetener of choice and whisk together until dissolved. Toss the sliced cucumber and sliced radish through the mixture and set aside to pickle until serving.
WASABI MASH
Combine the wasabi powder with 1 tsp of water to form a smooth paste. Mash the cooked potato in the pot with a masher or fork until smooth. Add a splash of milk or water and a knob of butter or coconut oil (optional) and mix until creamy. Stir through some seasoning and the wasabi paste to taste. Pop on the lid and set aside to keep warm while you fry the trout.
SESAME-CRUSTED TROUT
Pat the trout dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 3-4 minutes. Remove on completion, keeping the pan on the heat. Peel the skin from the trout, return it to the pan, and fry for about a minute each side until crispy. On completion, set aside to drain on some paper towel and keep the pan on the heat. Use the Sesame Seed Crust to coat the side of the trout where the skin was removed. Return to the pan, sesame-crust-side up, and fry for another minute. Remove from the pan on completion.
FINAL TOUCHES
Just before serving, drain the pickled veggies, reserving the pickling liquid. Roughly chop the crispy trout skin.
PLATE UP!
Make a bed of spicy wasabi mash and top with the sesame-crusted trout. Serve the pickled veggies on the side with some reserved pickling liquid if you’d like. Sprinkle over the sliced spring onion, crispy trout skin, and fresh coriander. Finish off with a drizzle of soy sauce to taste. Look at you go, Chef!

Potato - 200g
White Wine Vinegar - 20ml
Radish - 20g
Cucumber - 50g
Wasabi Powder - 7.5ml
Trout Fillet - 1
Black & White Sesame Seed Mix - 15ml
Spring Onion - 1
Fresh Coriander - 4g
Low-Sodium Soy Sauce - 10ml

Download the Recipe

Serves 2

BOILED POTATOES
Place the potato chunks in a pot of salted water over a high heat. Bring to the boil with the lid on. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until soft. On completion, remove from the heat and drain.
PICKLE THE VEG
Place the white wine vinegar in a bowl with a small splash of warm water. Add 1.5 tbsp of a sweetener of choice and whisk together until dissolved. Toss the sliced cucumber and sliced radish through the mixture and set aside to pickle until serving.
WASABI MASH
Combine the wasabi powder with 2 tsp of water to form a smooth paste. Mash the cooked potato in the pot with a masher or fork until smooth. Add a splash of milk or water and a knob of butter or coconut oil (optional) and mix until creamy. Stir through some seasoning and the wasabi paste to taste. Pop on the lid and set aside to keep warm while you fry the trout.
SESAME-CRUSTED TROUT
Pat the trout dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 3-4 minutes. Remove on completion, keeping the pan on the heat. Peel the skin from the trout, return it to the pan, and fry for about a minute each side until crispy. On completion, set aside to drain on some paper towel and keep the pan on the heat. Use the Sesame Seed Crust to coat the side of the trout where the skin was removed. Return to the pan, sesame-crust-side up, and fry for another minute. Remove from the pan on completion.
FINAL TOUCHES
Just before serving, drain the pickled veggies, reserving the pickling liquid. Roughly chop the crispy trout skin.
PLATE UP!
Make a bed of spicy wasabi mash and top with the sesame-crusted trout. Serve the pickled veggies on the side with some reserved pickling liquid if you’d like. Sprinkle over the sliced spring onion, crispy trout skin, and fresh coriander. Finish off with a drizzle of soy sauce to taste. Look at you go, Chef!

Potato - 400g
White Wine Vinegar - 40ml
Radish - 40g
Cucumber - 100g
Wasabi Powder - 15ml
Black & White Sesame Seed Mix - 30ml
Trout Fillets - 2
Spring Onions - 2
Fresh Coriander - 8g
Low-Sodium Soy Sauce - 20ml

Download the Recipe

Serves 3

BOILED POTATOES
Place the potato chunks in a pot of salted water over a high heat. Bring to the boil with the lid on. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until soft. On completion, remove from the heat and drain.
PICKLE THE VEG
Place the white wine vinegar in a bowl with a small splash of warm water. Add 1.5 tbsp of a sweetener of choice and whisk together until dissolved. Toss the sliced cucumber and sliced radish through the mixture and set aside to pickle until serving.
WASABI MASH
Combine the wasabi powder with 2 tsp of water to form a smooth paste. Mash the cooked potato in the pot with a masher or fork until smooth. Add a splash of milk or water and a knob of butter or coconut oil (optional) and mix until creamy. Stir through some seasoning and the wasabi paste to taste. Pop on the lid and set aside to keep warm while you fry the trout.
SESAME-CRUSTED TROUT
Pat the trout dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 3-4 minutes. Remove on completion, keeping the pan on the heat. Peel the skin from the trout, return it to the pan, and fry for about a minute each side until crispy. On completion, set aside to drain on some paper towel and keep the pan on the heat. Use the Sesame Seed Crust to coat the side of the trout where the skin was removed. Return to the pan, sesame-crust-side up, and fry for another minute. Remove from the pan on completion.
FINAL TOUCHES
Just before serving, drain the pickled veggies, reserving the pickling liquid. Roughly chop the crispy trout skin.
PLATE UP!
Make a bed of spicy wasabi mash and top with the sesame-crusted trout. Serve the pickled veggies on the side with some reserved pickling liquid if you’d like. Sprinkle over the sliced spring onion, crispy trout skin, and fresh coriander. Finish off with a drizzle of soy sauce to taste. Look at you go, Chef!

Potato - 400g
White Wine Vinegar - 40ml
Radish - 40g
Cucumber - 100g
Wasabi Powder - 15ml
Black & White Sesame Seed Mix - 30ml
Trout Fillets - 2
Spring Onions - 2
Fresh Coriander - 8g
Low-Sodium Soy Sauce - 20ml

Download the Recipe

Serves 4

BOILED POTATOES
Place the potato chunks in a pot of salted water over a high heat. Bring to the boil with the lid on. Once boiling, remove the lid and reduce the heat. Simmer for 20-25 minutes until soft. On completion, remove from the heat and drain.
PICKLE THE VEG
Place the white wine vinegar in a bowl with a small splash of warm water. Add 3 tbsp of a sweetener of choice and whisk together until dissolved. Toss the sliced cucumber and sliced radish through the mixture and set aside to pickle until serving.
WASABI MASH
Combine the wasabi powder with 1 tbsp of water to form a smooth paste. Mash the cooked potato in the pot with a masher or fork until smooth. Add a splash of milk or water and a knob of butter or coconut oil (optional) and mix until creamy. Stir through some seasoning and the wasabi paste to taste. Pop on the lid and set aside to keep warm while you fry the trout.
SESAME-CRUSTED TROUT
Pat the trout dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 3-4 minutes. Remove on completion, keeping the pan on the heat. Peel the skin from the trout, return it to the pan, and fry for about a minute each side until crispy. On completion, set aside to drain on some paper towel and keep the pan on the heat. Use the Sesame Seed Crust to coat the side of the trout where the skin was removed. Return to the pan, sesame-crust-side up, and fry for another minute. Remove from the pan on completion. You may need to do this step in batches.
FINAL TOUCHES
Just before serving, drain the pickled veggies, reserving the pickling liquid. Roughly chop the crispy trout skin.
PLATE UP!
Make a bed of spicy wasabi mash and top with the sesame-crusted trout. Serve the pickled veggies on the side with some reserved pickling liquid if you’d like. Sprinkle over the sliced spring onion, crispy trout skin, and fresh coriander. Finish off with a drizzle of soy sauce to taste. Look at you go, Chef!