Shoyu ocean trout with daikon, coriander and cucumber salad

Mouth-watering Asian flavours spring to life in this tasty pan-fried trout with refreshing cucumber salad side.

Recipe «Shoyu ocean trout with daikon, coriander and cucumber salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup organic shoyu or soy sauce, 2 1/2 tbsp mirin, 1 1/2 tbsp Chinese rice wine, Pinch of caster sugar, 4 ocean trout fillets, skinned, pin-boned , 1 tbsp mirin, 1 tsp rice vinegar, 1 tsp sesame oil , Juice of 1 lime, 200g daikon , peeled, cut into thin shreds or coarsely grated, 2 Lebanese cucumbers, cut into thin strips using a vegetable peeler, 1/2 cup firmly packed coriander leaves.

Ingredients:

• 1/3 cup organic shoyu or soy sauce 
• 2 1/2 tbsp mirin 
• 1 1/2 tbsp Chinese rice wine 
• Pinch of caster sugar 
• 4 ocean trout fillets, skinned, pin-boned 
• 1 tbsp mirin 
• 1 tsp rice vinegar 
• 1 tsp sesame oil 
• Juice of 1 lime 
• 200g daikon , peeled, cut into thin shreds or coarsely grated 
• 2 Lebanese cucumbers, cut into thin strips using a vegetable peeler 
• 1/2 cup firmly packed coriander leaves 

Instructions

1. Combine shoyu, mirin, rice wine and sugar in a large bowl. Add the trout and turn to coat. Stand while you make the salad.
2. For the salad, whisk together the mirin, vinegar, sesame oil and lime juice in a bowl. Add remaining ingredients and toss to coat.
3. 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.
4. Drizzle the trout with pan juices and serve immediately with the salad.