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Photo of Ocean trout and rice noodle salad platter by WW

Ocean trout and rice noodle salad platter

Total Time
1 hr
45 min
15 min
This salad is packed with soft flaky trout, crunchy greens, fresh herbs, lime and chilli. Summer flavours all in one dish that is great when entertaining friends and family on those lovely summer days.


Skinless ocean trout

500 g

Soy sauce

1 tbs

Fresh ginger

2 tbs, (8cm piece) finely grated

Fresh lemongrass

1 piece(s), white part only, finely grated

Dry rice noodles

200 g

Snow peas

200 g, thinly sliced

Bean sprouts

150 g

Fresh coriander

1 cup(s), leaves, plus sprigs to serve

Fresh basil

1 cup(s), leaves, plus sprigs to serve

Lime juice

¼ cup(s), (60ml)

Fish sauce

2 tbs

Brown sugar

20 g

Fresh red chilli

1 whole, thinly sliced


1 medium, cut into wedges, to serve

Oil spray

1 x 3 second spray(s)


  1. Place trout in a large shallow dish. Combine soy sauce, half the ginger and half the lemongrass in a small bowl. Pour over trout. Cover and place in fridge for 20 minutes.
  2. Meanwhile, prepare noodles following packet instructions or until just tender. Drain and refresh under cold water. Drain. Place noodles in a large bowl. Add snow peas, sprouts, coriander and basil. Whisk juice, fish sauce, sugar and remaining ginger and lemongrass in a small bowl until sugar has dissolved. Set dressing aside.
  3. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook trout for 4–5 minutes each side or until cooked to your liking. Carefully transfer to a plate. Set aside for 5 minutes to cool slightly. Remove and gently flake flesh into large pieces.
  4. Add trout to noodle salad and gently toss to combine. Top with chilli and serve with dressing and lime wedges.