Ocean Trout with Squid Ink Pasta and Soy-Chili Dressing
This is one of our very favorite recipes. Feel free to substitute salmon for ocean trout if you can’t find it. Also – fresh spinach fettucini makes a good substitute for squid ink pasta as it is hard to find in most stores.
500g squid-ink pasta
4 Ocean Trout fillets (about 200g each), skinned
8 Green onions, thinly sliced diagonally
1/4 Cup soy sauce
2 fresh small chillies, seeded and chopped
2 teaspoons grated ginger
3 Cloves Garlic, Crushed
2 Tablespoons chopped coriander (cilantro)
1 cup olive oil
For dressing, combine ingredients and mix well. Cook past until al dente. Drain and stir in one third of the dressing. Heat a little olive oil in a frying pan and pan fry fish until tender. Serve pasta topped with fish and green onion, with remaining dressing spooned over.
I find the soy-chilli dressing a bit “in your face” if you follow the recipe directly. To soften it a bit, I combine the garlic, ginger, and chillies with some of the olive oil, and GENTLY cook in a prying pan until light brown. This takes the bite out and gives a more mellow flavour. The coriander should be added in when the sauce cools to luke