Watermelon and trout noodle salad

Name: Watermelon and trout noodle salad recipe
Yield: 4
Ingredients: 800g seedless watermelon, rind removed and reserved; 3/4 cup (180ml) rice vinegar; 1/4 cup (55g) caster sugar; 1 garlic clove, crushed; 1 small red onion, thinly sliced into rings; 375g dried rice stick noodles; 250g hot-smoked salmon or ocean trout, flaked into chunks; 1 1/2 cups each mint, coriander & Thai basil leaves; 1 Lebanese cucumber, thinly sliced; 1/2 cup (125ml) pickling liquid from pickled watermelon rind; 1/4 cup (60ml) fish sauce; 1 small red chilli, finely chopped; Juice of 1 lime, plus extra lime wedges to serve; Small shiso leaves (optional) & fried shallots, to serve

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https://healthimprovements.info/recipes/watermelon-trout-noodle-salad-recipe/oj7f6xyt

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by Matt Moran

Chef and delicious. Produce Awards judge

Dec 16, 2019

“Sweet watermelon, smoky fish and pickles take this noodle salad to new heights. The watermelon rind pickles are a great fridge staple, so make a double batch and serve alongside roast pork and cheese platters." – Matt Moran

800g seedless watermelon, rind removed and reserved
3/4 cup (180ml) rice vinegar
1/4 cup (55g) caster sugar
1 garlic clove, crushed
1 small red onion, thinly sliced into rings
375g dried rice stick noodles
250g hot-smoked salmon or ocean trout, flaked into chunks
1 1/2 cups each mint, coriander & Thai basil leaves
1 Lebanese cucumber, thinly sliced
1/2 cup (125ml) pickling liquid from pickled watermelon rind
1/4 cup (60ml) fish sauce
1 small red chilli, finely chopped
Juice of 1 lime, plus extra lime wedges to serve
Small shiso leaves (optional) & fried shallots, to serve

Method

1.

Using a mandoline, shave half the watermelon rind into thin strips and place in a heatproof bowl. Discard remaining rind. Place the vinegar, sugar, garlic and 3/4 cup water in a medium saucepan over high heat. Bring to the boil, stirring to dissolve the sugar. Season to taste and pour over watermelon rind. Add onion and cool to room temperature.
2.

Place the noodles in a large bowl, cover with boiling water and stand for 10 minutes to soften. Loosen with a fork, then drain and refresh under cool running water. Transfer to a large bowl.
3.

Roughly cut watermelon into cubes and place in a serving bowl. Add noodles, smoked fish, herbs and cucumber.
4.

Pour pickling liquid into a bowl, then add fish sauce, chilli and lime juice. Drizzle over noodle mixture to taste, toss to combine and scatter with shiso leaves, if using, and fried shallots. Serve with lime wedges.