2 tbsp sesame oil
4 tbsp rice vinegar
2 tsp caster sugar
2 tbsp soy sauce
2 tsp ginger, finely grated
2 x 160g pieces Ocean trout
300g baby spinach
90g dried soba noodles
2 tbsp toasted sesame seed
¼ cup finely sliced shallots
1/3 cup dried bonito flakes (optional)
1 lemon (optional)
Preheat an oven to 200C and bring 2 pots of water to the boil.
Mix the dressing ingredients together in a bowl.
Line a baking tray with baking paper and place the Ocean Trout on the paper.
Season with salt and spoon ¼ of the dressing ingredients over the fish. Cover with foil and roast for 10 minutes then let rest.
Meanwhile, cook the soba noodles in one of the pots of boiling water, for 4 minutes. Rinse under cold water and drain well.
Place the spinach into the other boiling pot and blanch for 30 seconds, rinse, squeeze dry and roughly chop.
Mix the dressing over both the soba noodles and spinach then add a little salt and sesame seeds.
To serve, place the noodles and spinach onto serving plates and top with the cooked fish and any dressing left over. Scatter sesame seeds, shallots, bonito flakes and a squeeze of lemon.