Miso gives a savoury depth to this marinade (miso, garlic, brown sugar, soy, mirin, rice vinegar and sherry) which permeates the ocean trout with a lip-smacking sweet/salty punch and caramelises to form a delicious crust. We've also added a little sachet of dressing to add some acidity and sweetness.
The most fool-proof (and the fool to whom I refer is myself) way to cook this is to preheat an oven to 180 then to place a heavy, non-stick, oven-proof frying pan on a medium heat. Oil it lightly and sear the ocean trout for 2 minutes on each side then slide the whole pan in the oven for four minutes so that your ocean trout is caramelised on the outside and opaque within. Do not make the rookie error of grabbing the frying pan handle without a tea towel (again, I speak from personal experience)!!! Serving size is two pieces of marinated ocean trout with a sachet of dressing to finish the dish.
Ocean trout, miso paste, soy sauce (gluten free), rice bran oil, garlic, brown sugar, sherry, mirin.
|PER 100G||PER PIECE OF FISH|
Frozen product. Once defrosted, cook and consume within 48 hours.
Please note: this product contains raw fish and should be fully cooked before consumption. While every effort has been made to ensure the ocean trout is bone and scale free, please be aware that some may remain.
Sear the ocean trout in a lightly oiled, oven-proof frypan, over a medium heat, for 2 minutes each side and then slide the whole pan into a preheated 180C oven for 4 minutes so that your ocean trout is caramelised on the outside and opaque within. Allow it to rest for 1 minute before drizzling with a little of the dressing. Serve with roast vegetable and soba noodle salad or stir-fried Asian greens and steamed basmati rice.