Salmon Asian

Swap the san choy bow for these smoked trout and soba lettuce cups

Name: Smoked trout and soba lettuce cups recipe
Yield: 4
Cuisine: /asian
Ingredients: 1 small iceberg lettuce, soft outer leaves discarded, core removed; 270g soba noodles; 150g snow peas, trimmed, thinly sliced; 80g frozen podded edamame, defrosted; 4 radish, cut into matchsticks, plus extra thinly sliced into rounds, to serve; 2 long green shallots, thinly sliced, plus extra to serve; 2 tbs pickled ginger, thinly sliced; 200g hot-smoked ocean trout or salmon, flaked; Furikake seasoning (from Asian food shops), to serve; 1 1/2 tbs each shiro miso, soy sauce & mirin; 1/4 cup (60ml) rice vinegar; 1/4 cup (60ml) vegetable oil; 1 1/2 tbs sesame oil; 1 tsp finely grated ginger; 1 garlic clove, finely grated

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by Emma Knowles

Dec 07, 2020

These lettuce cups are a refreshing meal, perfect for a summers day.

1 small iceberg lettuce, soft outer leaves discarded, core removed
270g soba noodles
150g snow peas, trimmed, thinly sliced
80g frozen podded edamame, defrosted
4 radish, cut into matchsticks, plus extra thinly sliced into rounds, to serve
2 long green shallots, thinly sliced, plus extra to serve
2 tbs pickled ginger, thinly sliced
200g hot-smoked ocean trout or salmon, flaked
Furikake seasoning (from Asian food shops), to serve

Sesame-miso dressing

1 1/2 tbs each shiro miso, soy sauce & mirin
1/4 cup (60ml) rice vinegar
1/4 cup (60ml) vegetable oil
1 1/2 tbs sesame oil
1 tsp finely grated ginger
1 garlic clove, finely grated

Method

1.

Remove 8 of the outer leaves from the iceberg lettuce and place in a bowl of iced water to crisp. Trim into neat lettuce cups if you like or leave as is. Thinly shred the remaining lettuce and set aside separately.
2.

For the sesame-miso dressing, whisk miso, soy sauce and mirin in a small bowl until smooth. Add remaining ingredients and whisk to combine.
3.

Cook soba according to packet directions, drain and rinse under cold running water. Transfer to a bowl and drizzle with a little dressing, and toss to coat. Combine snow peas, edamame, radish, long green shallot and pickled ginger in a bowl, drizzle with a little dressing and toss lightly to combine.
4.

Drain lettuce cups well and pat dry. Fill each with noodles and shredded iceberg lettuce, then top with snow pea salad. Top with trout and scatter with sliced radish, extra long green shallot and furikake. Drizzle each lettuce cup with a little more dressing. Drizzle over any remaining dressing to serve.