Serves 2
Time 30 mins
INGREDIENTS
Miso Drizzle
1 tablespoon white miso paste
2 teaspoons tamari
1 tablespoon apple cider vinegar
1 tablespoon sesame oil
1 tablespoon maple syrup
Raw Coriander and Zucchini Noodle Salad
1 large zucchini (180g)
2 spring onions, finely chopped, white part only
1/2 cup coriander leaves, stalks finely chopped
1 cup baby spinach
1 teaspoon white sesame seeds
2 lemon wedges
Salad Dressing
1 teaspoon tamari
1 teaspoon apple cider vinegar
1 tablespoon sesame oil
1 tablespoon olive oil
1 tablespoon pickled ginger, finely chopped
Start by grouping and preparing your ingredients into each of the components of the dish. Rinse vegetables and herbs.
METHOD
1 PREHEAT OVEN AND GLAZE TROUT
2 Preheat oven to 180oC and line a bake tray with greaseproof paper. Shake miso glaze well before opening. Place trout in bowl and pour over glaze. Mix to coat well. Place trout on the lined bake tray in the oven, skin side down, and cook for 8 minutes whilst you prepare the noodles.
ZUCCHINI NOODLES
Olive oil, salt & pepper not included
3 Remove trout from oven and allow to rest for a couple of minutes.
4 Combine pre mixed dressing with finely chopped ginger and tablespoon of olive oil*. Use a vegetable peeler and slice down the full length of the zucchini, rotating the zucchini as you go so the ribbons are similar in size. Combine zucchini noodles with roughly chopped coriander finely sliced spring onion (white part only) and baby spinach.
5 Pour over salad dressing and toss to combine.
TO SERVE
6 Arrange zucchini noodles on the plate with the trout. Sprinkle the trout with sesame seeds and serve with a wedge of lemon on the side
The Carousel thanks The Cook’s Grocer and The Brown Paper Bag’s nutritionist Jacqueline Alwill for this recipe.
