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.


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


  1. Rub the yoghurt over the skin of the seatrout and dip into the sesame seeds.
  2. 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.
  3. Saute the peppers, red onion, garlic, ginger and chilli, in sesame oil and add your cooked noodles. Toss in pan until heated through.
  4. 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.