Method

• 1.
  Preheat the oven to 150°C.
• 2.
  In a medium bowl, place miso, mirin, sake, honey and ginger. Stir to combine. Place fish on a baking tray. Brush half the mixture over both sides of the fish. Then, with fish skin-side down, top with slices of lemon.
• 3.
  Cover with foil. Bake for 20-25 minutes until fish is just cooked through. Set aside for 10 minutes to rest.
• 4.
  Meanwhile, make the dressing. To the remaining miso mixture add lemon juice, macadamia oil and soy sauce. Stir to combine and set aside.
• 5.
  In a large bowl, place the shredded cabbage and vinegar. Toss to coat and set aside for 5 minutes.
• 6.
  Meanwhile, bring a saucepan of water to the boil. Add noodles and cook to packet instructions. Drain. Add noodles to the cabbage mixture, then add half the spring onion, half the shiso and half the dressing. Toss to combine.

• 7.
  To serve, place salad on a platter, top with trout, drizzle over remaining dressing, and scatter over remaining spring onion, shiso and sesame seeds.