Miso and Ginger Roasted Trout with Stir-Fry Veg
Oven-roasted trout glazed in miso and ginger, served with quick stir-fried veg and noodles for a fresh, flavour-packed dinner.
Ingredients
- 2 trout fillets approx. 220g total
- 2 tsp white miso paste
- 10 g fresh ginger finely grated
- 1 tsp reduced-salt soy sauce
- ½ tsp white sesame seeds
- ½ tsp black sesame seeds
- 100 g dried wholewheat or soba noodles
- 1 tsp rapeseed oil or any neutral oil
- 300 g stir-fry vegetable mix
- 2 garlic cloves crushed
- 20 g fresh ginger grated
- 1 red chilli finely chopped (adjust to taste)
- 2 tsp reduced-salt soy sauce
- Juice of ½ lime
- 1 tsp toasted sesame seeds
- Lime wedges to serve
Instructions
- Preheat the oven to 220°C (fan 200°C) or gas mark 7. Line a baking tray with parchment.
- In a small bowl, mix the miso paste, grated ginger, and soy sauce. Place the trout fillets skin-side down on the tray and spread the miso mixture evenly over the top, I use a non-stick baking tray like this...makes clean-up easier and keeps the fish from sticking. Sprinkle with the black and white sesame seeds, then roast for 10 minutes until cooked through and slightly golden on top.
- Meanwhile, cook the noodles according to the packet instructions. Drain and set aside.
- Heat the oil in a wok or large frying pan over medium-high heat. Add the stir-fry veg, garlic, ginger, and chilli. Stir-fry for 3–4 minutes until the veg is just tender. A wok like this one heats up quickly and gives you plenty of space to toss everything.
- Add the cooked noodles to the wok, then drizzle over the soy sauce and squeeze in the lime juice. Sprinkle over the toasted sesame seeds and toss everything together until well combined.
- Serve the noodles with the roasted trout on top and extra lime wedges on the side.