The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Trout Fillet with Orange & Peanut Noodle Salad
Sustainably-sourced trout is sizzled with citrus, ginger and a sticky peanut sauce. Serve with fibre-rich brown rice noodles, a rainbow of veggies and toasted peanuts for extra crunch!
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 80g sugar snap peas
- 1 unwaxed lime
- 4cm fresh ginger
- 30g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 1 carrot
- 1 pepper
- 25g honey
- 2 trout fillets (skin on) (Fish)
- 1 orange
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
Nutritional Information
Calories: 686
Protein: 44g
Carbs: 67g
Fat: 28g
Ingredients
- 1 pepper (use half)
- 80g sugar snap peas (use half)
- 1 carrot (use half)
- 4cm fresh ginger (use half)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 1 unwaxed lime (use half)
- 1 trout fillet (skin on) (Fish)
- 25g honey (use half)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 30g deep roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 1 orange (use half)
Nutritional Information
Calories: 710
Protein: 45g
Carbs: 67g
Fat: 30g
Trout Fillet with Orange & Peanut Noodle Salad
Sustainably-sourced trout is sizzled with citrus, ginger and a sticky peanut sauce. Serve with fibre-rich brown rice noodles, a rainbow of veggies and toasted peanuts for extra crunch!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Season the trout with sea salt and black pepper. Heat a frying pan with 1/2 tsp oil on medium heat. Once hot, add the trout (skin-side down) and cook for 3 mins. Flip and cook for another 3 mins, until golden. Transfer to a lined baking tray and bake for a further 15 mins, until cooked through.
- Finely chop or grate the ginger. Peel the carrot into ribbons. Thinly slice the pepper. Halve the orange and lime. Roughly chop the peanuts. Make the dressing; squeeze the juice from the orange and lime into a large mixing bowl. Add the peanut butter, tamari, ginger, honey and then stir to combine.
- Bring a medium saucepan filled with salted hot water to a boil. Add the noodles and sugar snaps, gently separate with a fork, then boil for 3-4 mins, until cooked. Drain, then rinse under cold water.
- Toss the cooked noodles, sugar snaps, carrots and pepper into the dressing bowl.
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Cook for longer if necessary.
- Serve the noodle salad topped with trout. Garnish with the peanuts and drizzle over any remaining dressing left in the bowl.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.