Oven-baked rainbow trout fillet with teriyaki sauce, stir-fried vegetables & rice noodles
Juicy rainbow trout fillet brushed with teriyaki and sesame, served with stir-fried vegetables, rice noodles, fresh coriander and a sriracha dressing.
Method
- Prepare the vegetables: cut the pepper and spring onion into strips, slice the mushrooms, rinse the bean sprouts and chop the coriander stalks.
- Cook the rice noodles according to the packet. Rinse in cold water and drain.
- Heat the oven to 175 °C. Place the fish in a greased dish, season with salt and pepper, brush each piece with 1 tbsp teriyaki sauce and sprinkle with sesame seeds. Bake in the middle of the oven for 12–15 minutes.
- Stir together the ingredients for the sriracha dressing and keep chilled.
- Heat oil in a wok. Fry the mushrooms until the liquid has cooked off, add the pepper and stir-fry briefly. Toss in the bean sprouts and rice noodles and drizzle with sesame oil and soy sauce. Finish with coriander stalks and spring onion. Season with salt and pepper.
- Serve the fish on the noodles with the dressing, fresh coriander and lime.
