Name: Miso ocean trout hotpot
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon grapeseed oil; 2 shallots (50g), sliced thinly; 2 cloves garlic, crushed; 1 tablespoon finely chopped fresh ginger; 4 x 150g skinless boneless ocean trout fillets; 2 tablespoon white (shiro) miso paste; 1 tablespoon sesame oil; 2 tablespoon light soy sauce; 2 tablespoon rice wine vinegar; 1 tablespoon finely grated palm sugar; 1 litre (4 cups) vegetable stock; 200 gram dried egg noodles; 2 cup (160g) shredded wombok; 1 bunch baby buk choy (400g), halved; 2 tablespoon lime juice; 1 cup fresh coriander leaves; 4 green onions, sliced thinly; 1 fresh long red chilli, sliced (optional); lime wedges, to serve

Miso ocean trout hotpot

All the umami goodness of miso in a warm, comforting noodle soup.

Skip to Recipe

Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

2 tablespoon grapeseed oil

2 shallots (50g), sliced thinly

2 cloves garlic, crushed

1 tablespoon finely chopped fresh ginger

4 x 150g skinless boneless ocean trout fillets

2 tablespoon white (shiro) miso paste

1 tablespoon sesame oil

2 tablespoon light soy sauce

2 tablespoon rice wine vinegar

1 tablespoon finely grated palm sugar

1 litre (4 cups) vegetable stock

200 gram dried egg noodles

2 cup (160g) shredded wombok

1 bunch baby buk choy (400g), halved

2 tablespoon lime juice

1 cup fresh coriander leaves

4 green onions, sliced thinly

1 fresh long red chilli, sliced (optional)

lime wedges, to serve

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy