Ger Lynch from The Kingsley Hotel in Cork dropped by Today with Maura and Dáithí to share a recipe for sesame crusted seatrout with soya glazed green vegetables and warm noodle salad.
Ingredients
Serves: 2
- 1 Medium seatrout fillet
- Tblspoon of natural yoghurt
- Tsp of black sesame seeds
- Tsp of white sesame seeds
- 150g of green beans
- 150g asparagus tips
- 150g mangetout
- 150g sugarsnaps
- 1 clove garlic
- Chopped ginger
- 1/4 green chilli
- 50ml Soya sauce
For the Noodle Salad:
- 200g fine egg noodles
- 1/4 sliced red onion
- 1/2 sliced red pepper
- 1/2 sliced yellow pepper
- 1/2 sliced green pepper
- Lemon/lime
- Tablespoon Sesame oil
Method
- Rub the yoghurt over the skin of the seatrout and dip into the sesame seeds.
- Place in a medium heated pan skin side down with a drop of sesame oil. Continue cooking until golden brown and crispy. Add a squeeze of lemon and lime you can finish cooking your fish on the pan or in the oven if you prefer. This should only take 4-5 mins.
- Saute the peppers, red onion, garlic, ginger and chilli, in sesame oil and add your cooked noodles. Toss in pan until heated through.
- In another heated pan, add all the green vegetables and add the soya sauce at the last minute, the vegetables should be crunchy and ready to serve.
