Trout is an amazing source of omega-3 fatty acids and has a rich, but subtly sweet flavour. All this goodness is enhanced by sambal oelek, fresh ginger, sesame oil, honey, and soy sauce. Tuck into an expansive flavour experience…
THE POT LUCK CLUB TROUT
THE POT LUCK CLUB TROUT
with soba noodles, edamame & a spicy, Indonesian-style sauce
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Asian Slaw
- Edamame Beans
- Fish
- Fresh Ginger
- Fresh Mint
- Lemon
- Sambal Oelek
- Sesame Seed Mix
- Soba Noodles
- Spring Onion
- Spring Onions
- Sweet Sesame-Soy
- Trout Fillet
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GET STARTED
Place the trout skin-side down on some paper towel and set aside. (This will absorb any moisture in the skin and prevent it from sticking to the pan while frying.) In a bowl, combine the Sweet Sesame-Soy with the sambal oelek to taste. Mix in the grated ginger and some Lemon juice to taste – we encourage using lots of lemon! Set aside to infuse until serving.
TOAST THE SESAME SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHARRED SPRING ONION
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced spring onion for 2-3 minutes until lightly charred but still crunchy, shifting occasionally. Remove from the pan on completion and set aside for serving.
SOBA UP
Place a pot for the soba noodles over a high heat and fill with boiling water. Add a pinch of salt and bring back up to the boil. Once boiling, cook the noodles for 6-8 minutes until al dente. In the final minute, add in the edamame beans and allow to heat through. Drain on completion and briefly run under cold water to stop the cooking process. Return the drained noodles and edamame beans to the pot, cover with a lid, and set aside to keep warm.
PAN-SEARED TROUT
Using a sharp knife, score the trout by gently making a few incisions in the skin, down the length of the fillet, about 2cm apart. Take care not to pierce the flesh. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until the skin is crispy. Flip and fry for a further 30 seconds for a medium-rare result. If you prefer your trout well-done, fry for another minute. On completion, squeeze over some Lemon juice to taste and remove from the pan. Just before serving, toss the Asian slaw with the cooked noodles and edamame beans.
RELISH THE POT LUCK FLAVOUR!
Scoop up a hearty helping of colourful noodles and top with the perfectly pan-seared trout. Sprinkle over the charred spring onion and drizzle liberally with the spicy, Sesame-Soy dressing. Finish off by garnishing with the fresh mint leaves and toasted sesame seeds. Exquisite, Chef!
Trout Fillet - 1
Sweet Sesame-Soy - 25ml
Sambal Oelek - 10ml
Lemon - 1
Fresh Ginger - 15g
Sesame Seed Mix - 5ml
Spring Onions - 2
Soba Noodles - 50g
Edamame Beans - 40g
Asian Slaw - 75g
Fresh Mint - 3g
GET STARTED
Place the trout skin-side down on some paper towel and set aside. (This will absorb any moisture in the skin and prevent it from sticking to the pan while frying.) In a bowl, combine the Sweet Sesame-Soy with the sambal oelek to taste. Mix in the grated ginger and some Lemon juice to taste – we encourage using lots of lemon! Set aside to infuse until serving.
TOAST THE SESAME SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHARRED SPRING ONION
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced spring onion for 3-4 minutes until lightly charred but still crunchy, shifting occasionally. Remove from the pan on completion and set aside for serving.
SOBA UP
Place a pot for the soba noodles over a high heat and fill with boiling water. Add a pinch of salt and bring back up to the boil. Once boiling, cook the noodles for 6-8 minutes until al dente. In the final minute, add in the edamame beans and allow to heat through. Drain on completion and briefly run under cold water to stop the cooking process. Return the drained noodles and edamame beans to the pot, cover with a lid, and set aside to keep warm.
PAN-SEARED TROUT
Using a sharp knife, score the trout by gently making a few incisions in the skin, down the length of each fillet, about 2cm apart. Take care not to pierce the flesh. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until the skin is crispy. Flip and fry for a further 30 seconds for a medium-rare result. If you prefer your trout well-done, fry for another minute. On completion, squeeze over some Lemon juice to taste and remove from the pan. Just before serving, toss the Asian slaw with the cooked noodles and edamame beans.
RELISH THE POT LUCK FLAVOUR!
Scoop up a hearty helping of colourful noodles and top with the perfectly pan-seared trout. Sprinkle over the charred spring onion and drizzle liberally with the spicy, Sesame-Soy dressing. Finish off by garnishing with the fresh mint leaves and toasted sesame seeds. Exquisite, Chef!
Trout Fillet - 2
Sweet Sesame-Soy - 50ml
Sambal Oelek - 20ml
Lemon - 1
Fresh Ginger - 30g
Sesame Seed Mix - 10ml
Spring Onion - 3
Soba Noodles - 100g
Edamame Beans - 80g
Asian Slaw - 150g
Fresh Mint - 5g
GET STARTED
Place the trout skin-side down on some paper towel and set aside. (This will absorb any moisture in the skin and prevent it from sticking to the pan while frying.) In a bowl, combine the Sweet Sesame-Soy with the sambal oelek to taste. Mix in the grated ginger and some Lemon juice to taste – we encourage using lots of lemon! Set aside to infuse until serving.
TOAST THE SESAME SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHARRED SPRING ONION
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced spring onion for 3-4 minutes until lightly charred but still crunchy, shifting occasionally. Remove from the pan on completion and set aside for serving.
SOBA UP
Place a pot for the soba noodles over a high heat and fill with boiling water. Add a pinch of salt and bring back up to the boil. Once boiling, cook the noodles for 6-8 minutes until al dente. In the final minute, add in the edamame beans and allow to heat through. Drain on completion and briefly run under cold water to stop the cooking process. Return the drained noodles and edamame beans to the pot, cover with a lid, and set aside to keep warm.
PAN-SEARED TROUT
Using a sharp knife, score the trout by gently making a few incisions in the skin, down the length of each fillet, about 2cm apart. Take care not to pierce the flesh. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until the skin is crispy. Flip and fry for a further 30 seconds for a medium-rare result. If you prefer your trout well-done, fry for another minute. On completion, squeeze over some Lemon juice to taste and remove from the pan. Just before serving, toss the Asian slaw with the cooked noodles and edamame beans.
RELISH THE POT LUCK FLAVOUR!
Scoop up a hearty helping of colourful noodles and top with the perfectly pan-seared trout. Sprinkle over the charred spring onion and drizzle liberally with the spicy, Sesame-Soy dressing. Finish off by garnishing with the fresh mint leaves and toasted sesame seeds. Exquisite, Chef!
Trout Fillet - 2
Sweet Sesame-Soy - 50ml
Sambal Oelek - 20ml
Lemon - 1
Fresh Ginger - 30g
Sesame Seed Mix - 10ml
Spring Onion - 3
Soba Noodles - 100g
Edamame Beans - 80g
Asian Slaw - 150g
Fresh Mint - 5g
GET STARTED
Place the trout skin-side down on some paper towel and set aside. (This will absorb any moisture in the skin and prevent it from sticking to the pan while frying.) In a bowl, combine the Sweet Sesame-Soy with the sambal oelek to taste. Mix in the grated ginger and some Lemon juice to taste – we encourage using lots of lemon! Set aside to infuse until serving.
TOAST THE SESAME SEEDS
Place the sesame seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHARRED SPRING ONION
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced spring onion for 3-4 minutes until lightly charred but still crunchy, shifting occasionally. Remove from the pan on completion and set aside for serving.
SOBA UP
Place a pot for the soba noodles over a high heat and fill with boiling water. Add a pinch of salt and bring back up to the boil. Once boiling, cook the noodles for 6-8 minutes until al dente. In the final minute, add in the edamame beans and allow to heat through. Drain on completion and briefly run under cold water to stop the cooking process. Return the drained noodles and edamame beans to the pot, cover with a lid, and set aside to keep warm.
PAN-SEARED TROUT
Using a sharp knife, score the trout by gently making a few incisions in the skin, down the length of each fillet, about 2cm apart. Take care not to pierce the flesh. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until the skin is crispy. Flip and fry for a further 30 seconds for a medium-rare result. If you prefer your trout well-done, fry for another minute. On completion, squeeze over some Lemon juice to taste and remove from the pan. You may need to do this step in batches. Just before serving, toss the Asian slaw with the cooked noodles and edamame beans.
RELISH THE POT LUCK FLAVOUR!
Scoop up a hearty helping of colourful noodles and top with the perfectly pan-seared trout. Sprinkle over the charred spring onion and drizzle liberally with the spicy, Sesame-Soy dressing. Finish off by garnishing with the fresh mint leaves and toasted sesame seeds. Exquisite, Chef!
Trout Fillet - 4
Sweet Sesame-Soy - 100ml
Sambal Oelek - 40ml
Lemon - 2
Fresh Ginger - 60g
Sesame Seed Mix - 20ml
Spring Onion - 5
Soba Noodles - 200g
Edamame Beans - 160g
Asian Slaw - 300g
Fresh Mint - 10g
Frequently Asked Questions
What is the preparation time for THE POT LUCK CLUB TROUT?
The preparation time for THE POT LUCK CLUB TROUT with soba noodles, edamame & a spicy, Indonesian-style sauce is between 25 and 30 minutes.
What is the total time required to make THE POT LUCK CLUB TROUT with soba noodles, edamame & a spicy, Indonesian-style sauce?
The total time required to make THE POT LUCK CLUB TROUT with soba noodles, edamame & a spicy, Indonesian-style sauce is between 30 and 40 minutes.
How many servings does THE POT LUCK CLUB TROUT provide?
4 servings
What are the main ingredients in THE POT LUCK CLUB TROUT?
Asian Slaw, Edamame Beans, Fish, Fresh Ginger, Fresh Mint, Lemon, Sambal Oelek, Sesame Seed Mix, Soba Noodles, Spring Onion, Spring Onions, Sweet Sesame-Soy, Trout Fillet
What is the nutritional information of THE POT LUCK CLUB TROUT?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare THE POT LUCK CLUB TROUT?
RELISH THE POT LUCK FLAVOUR!: Scoop up a hearty helping of colourful noodles and top with the perfectly pan-seared trout. Sprinkle over the charred spring onion and drizzle liberally with the spicy, Sesame-Soy dressing. Finish off by garnishing with the fresh mint leaves and toasted sesame seeds. Exquisite, Chef! SOBA UP: Place a pot for the soba noodles over a high heat and fill with boiling water. Add a pinch of salt and bring back up to the boil. Once boiling, cook the noodles for 6-8 minutes until al dente. In the final minute, add in the edamame beans and allow to heat through. Drain on completion and briefly run under cold water to stop the cooking process. Return the drained noodles and edamame beans to the pot, cover with a lid, and set aside to keep warm. GET STARTED: Place the trout skin-side down on some paper towel and set aside. (This will absorb any moisture in the skin and prevent it from sticking to the pan while frying.) In a bowl, combine the Sweet Sesame-Soy with the sambal oelek to taste. Mix in the grated ginger and some lemon juice to taste – we encourage using lots of lemon! Set aside to infuse until serving. TOAST THE SESAME SEEDS: Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. CHARRED SPRING ONION: Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced spring onion for 3-4 minutes until lightly charred but still crunchy, shifting occasionally. Remove from the pan on completion and set aside for serving. PAN-SEARED TROUT: Using a sharp knife, score the trout by gently making a few incisions in the skin, down the length of each fillet, about 2cm apart. Take care not to pierce the flesh. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until the skin is crispy. Flip and fry for a further 30 seconds for a medium-rare result. If you prefer your trout well-done, fry for another minute. On completion, squeeze over some lemon juice to taste and remove from the pan. Just before serving, toss the Asian slaw with the cooked noodles and edamame beans.
What should be prepared from my kitchen to make THE POT LUCK CLUB TROUT?
Asian Slaw, Edamame Beans, Fish, Fresh Ginger, Fresh Mint, Lemon, Sambal Oelek, Sesame Seed Mix, Soba Noodles, Spring Onion, Spring Onions, Sweet Sesame-Soy, Trout Fillet
How many calories does THE POT LUCK CLUB TROUT have?
calories
How much fat content does THE POT LUCK CLUB TROUT have?
grams
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