Grilled rainbow trout fillet served with seaweed salad in soy sauce dressing
About The Recipe
This dish presents a perfect balance of delicate flavors and textures. The rainbow trout, known for its mild, nutty flavor, is grilled to perfection, achieving a crispy skin while keeping the flesh moist and flaky. Accompanying the trout is a refreshing seaweed salad, a staple in Korean cuisine, dressed in a light soy sauce dressing. This dressing, with its savory umami flavor, enhances the natural sweetness of the seaweed. The combination of the warm, tender trout and the cool, crisp seaweed salad creates a harmonious blend of tastes and textures. This dish is an excellent choice for those seeking a light yet satisfying meal, showcasing the simplicity and elegance of Asian-inspired cooking.
- 2
- 20 MIN
Direction
- Combine all dressing ingredients in a bowl , mix well and keep aside till use.
- Coat rainbow trout fillet with oil and season with salt and black pepper.
- Place fish filet skin side down in a preheat grill or pan.
- Cook for 4 minutes each side.
- Meanwhile place all salad in a bowl , pour dressing and mix well.
- Once the rainbow trout is done place on plate and garnish with seaweed salad and lemon wedge.
Ingredients soy sauce dressing
- O’Food soy sauce 10 ml
- Garlic minced,1 clove
- Apple vinegar 10 ml
- Wasabi paste 2 gr
- Toasted sesame seed 1 gr
Ingredients seaweed salad
- O’Food dried sliced seaweed soaked with water for 10 minutes ,drain ,rinse then squeeze out excess water 10 gr
- Cherry tomato cut in half 40 gr
- Rucola 15 gr
- Spring onion sliced 10 gr
- Red bell pepper sliced 20 gr
- Micro green salad 15 gr
Ingredients rainbow trout
- Rainbow trout fillets 2 piece
- Extra virgin olive oil 10 ml
- Table salt to taste
- Crushed black pepper to taste
- Lemon wedge to garnish