Sesame-Crusted Ocean Trout on Choy Sum & Mirin Vinaigrette
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian, International
Sesame-Crusted Ocean Trout on Choy Sum & Mirin Vinaigrette
Description
Sesame-Crusted Ocean Trout combines the mild, firm texture of ocean trout fillets with a crunchy coating of mixed white and black sesame seeds seasoned with sea salt flakes and freshly ground black pepper. The sesame crust adds a nutty, toasted flavor and textural contrast to the fish. The trout is pressed into the sesame mixture and cooked in peanut oil on high heat to develop a crisp exterior while maintaining tender, flaky flesh inside.
The accompanying choy sum is trimmed, washed, and sautéed with peanut oil, sesame oil, and sweet soy sauce, providing a soft, leafy green side with umami and slight sweetness. The mirin vinaigrette blends mirin, sesame oil, sugar, lime juice, and zest, imparting a balanced tangy sweetness. Red bird’s eye chilies add heat while diced cucumber and purple onion contribute fresh crunch. The dish is garnished with baby herbs, offering a delicate herbal note to the final presentation.
This composed plate is ideal as a refined main course showcasing textural contrasts among crisp sesame crust, tender fish, tender greens, and fresh vinaigrette components. It suits those interested in Asian-inspired flavors with balanced heat, sweetness, and nuttiness.
Ingredients
Fish:
- 4 pieces trout ocean, fillets
- 1/2 cup sesame seeds
- 1/2 cup black sesame seeds
- sea salt flakes
- black pepper freshly ground
- peanut oil
Choy Sum:
- 1 choy sum large
- 1 tablespoon peanut oil
- 1 teaspoon sesame oil
- 2 tablespoons Sweet soy sauce
Vinaigrette and garnish:
- 2 tablespoons mirin
- 1/2 teaspoon sesame oil
- 1 tablespoon sugar
- 3 bird's eye chili red
- 2 cucumber Lebanese variety
- 2 tablespoons purple onion
- 4 baby herbs types, live, micro
Instructions
Vinaigrette:
- Place the mirin, sesame oil, sugar, lime juice and lime zest in a mixing bowl and mix until sugar is dissolved.
- Add the chillies, cucumber and onion.
- Taste for seasoning and season with salt and pepper as required.
- Cut the baby herbs about 1 cm (1/2 inch) above the soil line. Shake clean or wash if necessary. Shake as dry as possible. Set aside.
Choy Sum:
- Cut the woody base off the stalks of choy sum.
- Cut the remaining leaves and stems in half.
- Wash off any dirt under running water.
- Shake off excess water and dry thoroughly with paper towel.
Fish:
- Preheat oven to 150 ℃ (300 ℉).
- Place the sesame seeds in a medium sized shallow dish or plate.
- Add some sea salt and pepper (approx 1 tsp each).
- Mix around thoroughly.
- Take the fish and press the side that used to have the skin on it (the less pretty side) into the sesame mixture and set aside.
- Place some peanut oil in a non-stick pan and place over high heat.
- Once hot, add 2 pieces of fish, sesame side down.
- Cook for 1-2 minutes or until golden. (use a fork to pick up the thick end and have a look underneath)
- Turn and cook a further 1-2 minutes on the other side.
- Remove and set aside.
- Repeat process with 2 remaining pieces.
- Place in oven to keep warm. (do not leave in for more than 5 minutes while you complete the assembly process).
Assembly:
- Line up your 4 serving plates.
- Place a wok or large frying pan over high heat and add peanut oil.
- Once very hot, add choy sum and toss for a few seconds.
- Add sesame oil and sweet soy.
- Toss until vibrant green and nicely glazed.
- Place a small amount on the centre of each plate, scrunch them up if need be to keep them in the centre.
- Add some of the remaining pan juices to each pile of choy sum.
- Remove the fish from the oven and place on top of the choy sum, sesame side up.
- Toss the herbs in cucumber, chilli and onion dressing.
- Using your hand, lift out a big pinch of the herbs, allow to drain of excess liquid and place on top of the fish.
User Reviews
Overall Rating
4.9
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