Teriyaki Trout With Sober Noodles

• For the Trout:

• 2 trout fillets (skin on or off, about 5–6 oz each)

• 1/4 cup teriyaki sauce (store-bought or homemade, see below)

• 1 tsp sesame oil

• 1 tsp grated ginger

• 1 clove garlic, minced

• Optional: sprinkle of sesame seeds
   

• For the Soba Noodles:

• 200g (7 oz) soba noodles

• 1 tbsp soy sauce

• 1 tsp rice vinegar

• 1 tsp honey or maple syrup

• 1 tsp sesame oil

• 1/2 tsp grated ginger

• 2 green onions, sliced

• 1 small carrot, julienned or grated

• 1/2 cucumber, julienned

• Optional: chopped cilantro, toasted sesame seeds, or chili flakes

Ingredients

• 1. Marinate the Trout

• In a shallow dish, combine teriyaki sauce, sesame oil, ginger, and garlic. Add trout fillets and marinate for 10–15 minutes while you prep the noodles.

• 2. Cook the Soba Noodles

• Bring a pot of water to a boil. Cook soba noodles according to package instructions (usually 4–5 minutes). Rinse under cold water to stop cooking and remove starch. Drain well.

• 3. Toss the Noodles

• In a bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and ginger. Add the cold soba noodles and toss with green onions, carrots, and cucumber. Set aside or chill.

• 4. Cook the Trout

• Heat a nonstick pan or grill over medium-high heat. Cook the trout, skin side down first, for 3–4 minutes per side until cooked through and caramelized. Baste with leftover marinade during cooking. (Be careful not to burn the sugars.)

• 5. Assemble & Serve

• Plate the soba noodles in bowls and top with the teriyaki trout. Garnish with sesame seeds, chili flakes, and fresh herbs if desired. Serve with a lime or lemon wedge for a bright finish.

Enjoy!