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How to make Shoyu ocean trout with daikon, coriander and cucumber salad

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

1/3 cup (80ml) organic shoyu or soy sauce
2 1/2 tablespoons mirin
1 1/2 tablespoons Chinese rice wine (shaohsing)
Pinch of caster sugar
4 ocean trout fillets, skinned, pin-boned (ask your fishmonger to do this)

Daikon, coriander & cucumber salad

1 tablespoon mirin
1 teaspoon rice vinegar
1 teaspoon sesame oil
Juice of 1 lime
200g daikon radish (Asian white radish), 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

Method

Step 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.
Step 2 For the salad, whisk together the mirin, vinegar, sesame oil and lime juice in a bowl. Add remaining ingredients and toss to coat.
Step 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.
Step 4 Drizzle the trout with pan juices and serve immediately with the salad.