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Sesame-Crusted Ocean Trout on Choy Sum & Mirin Vinaigrette
4.9 from 357 votes

Sesame-Crusted Ocean Trout on Choy Sum & Mirin Vinaigrette

This dish pairs ocean trout fillets crusted with a mix of white and black sesame seeds, seared for a nutty exterior, alongside sautéed choy sum and a bright mirin-based vinaigrette with chili, cucumber, and purple onion. The combination balances tender fish with crisp greens and a sweet-sour-spicy dressing, finished with fresh baby herbs.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian, International

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:
    Cup of Yum
  1. Place the mirin, sesame oil, sugar, lime juice and lime zest in a mixing bowl and mix until sugar is dissolved.
  2. Add the chillies, cucumber and onion.
  3. Taste for seasoning and season with salt and pepper as required.
  4. 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:
  1. Cut the woody base off the stalks of choy sum.
  2. Cut the remaining leaves and stems in half.
  3. Wash off any dirt under running water.
  4. Shake off excess water and dry thoroughly with paper towel.
Fish:
  1. Preheat oven to 150 ℃ (300 ℉).
  2. Place the sesame seeds in a medium sized shallow dish or plate.
  3. Add some sea salt and pepper (approx 1 tsp each).
  4. Mix around thoroughly.
  5. 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.
  6. Place some peanut oil in a non-stick pan and place over high heat.
  7. Once hot, add 2 pieces of fish, sesame side down.
  8. Cook for 1-2 minutes or until golden. (use a fork to pick up the thick end and have a look underneath)
  9. Turn and cook a further 1-2 minutes on the other side.
  10. Remove and set aside.
  11. Repeat process with 2 remaining pieces.
  12. Place in oven to keep warm. (do not leave in for more than 5 minutes while you complete the assembly process).
Assembly:
  1. Line up your 4 serving plates.
  2. Place a wok or large frying pan over high heat and add peanut oil.
  3. Once very hot, add choy sum and toss for a few seconds.
  4. Add sesame oil and sweet soy.
  5. Toss until vibrant green and nicely glazed.
  6. Place a small amount on the centre of each plate, scrunch them up if need be to keep them in the centre.
  7. Add some of the remaining pan juices to each pile of choy sum.
  8. Remove the fish from the oven and place on top of the choy sum, sesame side up.
  9. Toss the herbs in cucumber, chilli and onion dressing.
  10. Using your hand, lift out a big pinch of the herbs, allow to drain of excess liquid and place on top of the fish.