Mouth-watering Asian flavours spring to life in this tasty pan-fried trout with refreshing cucumber salad side.
- Combine shoyu, mirin, rice wine and sugar in a large bowl. Add the trout and turn to coat. Stand while you make the salad.
- For the salad, whisk together the mirin, vinegar, sesame oil and lime juice in a bowl. Add remaining ingredients and toss to coat.
- Heat a large non-stick frypan over medium-high heat. Drain trout, reserving marinade, and cook, in batches if necessary, for 2 minutes each side or until cooked to your liking. Transfer to plates. Add marinade to the pan and boil, shaking the pan, for 1 minute or until thickened slightly.
- Drizzle the trout with pan juices and serve immediately with the salad.
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Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set