Trout Fillet with Orange & Peanut Noodle Salad

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Soya, Peanuts, Fish

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	124Kcal	686Kcal
	520kJ	2871kJ
Fat	5.0g	28g
of which saturates	0.8g	4.5g
Carbohydrates	12g	67g
of which sugars	4.9g	27g
Protein	7.9g	44g
Salt	0.55g	3.0g
Fibre	1.7g	9.2g

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)

Allergens

Contains: Soya, Peanuts, Fish

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	127Kcal	710Kcal
	529kJ	2971kJ
Fat	5.3g	30g
of which saturates	0.8g	4.8g
Carbohydrates	12g	67g
of which sugars	4.9g	27g
Protein	8.0g	45g
Salt	0.54g	3.0g
Fibre	1.6g	9.2g

Back

High protein 6 plants Low sat fat

Trout Fillet with Orange & Peanut Noodle Salad

Prep time: 20 mins

Total time: 30 mins

Cuisine: Asian

Food group: Fish

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!

Cooking Instructions

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.

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.