Miso ocean trout hotpot

All the umami goodness of miso in a warm, comforting noodle soup.
Miso ocean trout hotpot



1.Heat grapeseed oil in a large heavy-based saucepan over low heat; cook shallot, garlic and ginger for 2 minutes or until softened and fragrant.
2.Rub each trout fillet with 2 teaspoons miso paste. Increase heat to medium; add trout fillets to pan, cook, for 1 minute on each side or until browned slightly. Add sesame oil, soy sauce, vinegar and palm sugar; cook for a further 1 minute.
3.Add stock; bring to a simmer over high heat. Cook, covered, for 5 minutes. Add noodles; cook for 1 minute. Add wombok and buk choy; cook, covered, for a further 2 minutes or until noodles are just soft and vegetables start to wilt slightly. Stir in lime juice.
4.Top hotpot with coriander leaves, green onion and chilli; serve with lime wedges.

For best results, use even-sized thick ocean trout fillets from the middle of belly.


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