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
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for SESAME-CRUSTED TROUT?
The preparation time for SESAME-CRUSTED TROUT with wasabi mash & crunchy, pickled veggies is between 15 and 25 minutes.
What is the total time required to make SESAME-CRUSTED TROUT with wasabi mash & crunchy, pickled veggies?
The total time required to make SESAME-CRUSTED TROUT with wasabi mash & crunchy, pickled veggies is between 30 and 45 minutes.
How many servings does SESAME-CRUSTED TROUT provide?
4 servings
What are the main ingredients in SESAME-CRUSTED TROUT?
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
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?
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
How many calories does SESAME-CRUSTED TROUT have?
calories
How much fat content does SESAME-CRUSTED TROUT have?
grams
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