What are the main ingredients in THE POT LUCK CLUB TROUT?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

THE POT LUCK CLUB TROUT

Name: THE POT LUCK CLUB TROUT
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

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

with soba noodles, edamame & a spicy, Indonesian-style sauce

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 40 minutes

Download the Recipe for 2

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

Serves 1

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

Download the Recipe

Serves 2

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

Download the Recipe

Serves 3

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

Download the Recipe

Serves 4

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!