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Mondays, Tuesdays & Wednesdays | TV2

Ep 37 Will and Steve: Seared Miso Rainbow Trout with Crunchy Salad


Prep: 45 mins

Cook: 10 mins

Serves: 4

 

Ingredients

  • 4 x 100g sashimi-grade rainbow trout fillets, pin-boned, skin removed
  • Vegetable oil, to deep-fry
  • 1 tbs baby capers, drained
  • 50g vermicelli noodles, broken into 4 pieces
  • 8 shiso leaves, shredded

 

Pickled Cucumber

  • 1½ tbs lime juice
  • 1½ tbs rice wine vinegar
  • 1 tbs caster sugar
  • ½ continental cucumber, deseeded, cut into 1cm dice

 

Marinade

  • 60ml (¼ cup) mirin
  • 60ml (¼ cup) sake
  • 100g dark brown sugar
  • 2 tbs miso paste

 

Salad Dressing

  • 60ml (¼ cup) mirin
  • 60ml (¼ cup) lime juice
  • 30g finely grated ginger
  • 2 tbs miso paste
  • 1 tbs caster sugar
  • 1½ tbs soy sauce
  • A pinch of cayenne pepper

 

Salad

  • 100g snow peas, cut into julienne
  • 2 purple carrots, cut into julienne
  • ½ bunch of radish, cut into julienne

 

Method

  1. To make pickled cucumber, stir lime juice, vinegar and sugar in a bowl until sugar dissolves. Add cucumber and toss to combine. Refrigerate until required.
  2. To make marinade, whisk all ingredients in a bowl until sugar dissolves. Add trout and turn to coat. Refrigerate until required.
  3. To make dressing, process all ingredients until smooth and combined and sugar has dissolved.
  4. To make salad, place all ingredients in a bowl. Add half the dressing. Toss to combine.
  5. Remove fish from marinade and lightly scrape away any excess.
  6. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Deep-fry capers and noodles separately until capers open up into a ‘flower’ and noodles are crisp. Remove with a slotted spoon and drain on paper towel.
  7. Heat a lightly oiled frying pan or barbecue hotplate over high heat. Add fish and cook for 30 seconds on each side or until just seared.
  8. Divide salad among serving plates and top with fish. Place shiso leaves, noodles and capers on top. Serve with pickled cucumber and remaining dressing to the side.

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