Coral Trout with Wasabi Crust and Green Tea Noodles

Ingredients:

4 portions of coral trout fillets, cut into halves
2 eggs
2 tsp wasabi paste
Vegetables & Green Tea Noodles
4 cups Hakubaku organic green tea noodles, cooked
4 cups shredded iceberg lettuce
1 cup diced tomato
1 cup sliced cucumber
1 cup bean sprouts
1 cup coarsely chopped coriander
½ cup grated carrot

Dressing:

3 Tblsp fresh lime juice
3 Tblsp light soy sauce
3 Tblsp extra virgin olive oil
1 tsp sesame seed oil
1 tsp Sambal Olek
1 Tblsp freshly grated ginger

Procedure:

Beat together the eggs and wasabi and set aside. Add the coral trout, combine well, cover and refrigerate until required. Place all the vegetable and noodle ingredients into a large mixing bowl and, using a gentle hand, combine well. Prepare the dressing by combining all the ingredients well. Place half the dressing into the salad, coating well. Using a carving fork, place it into the noodle mix and turn gently until you have formed a neat, round stack around the tongs. Place the small stack of noodles in the middle of a serving plate. Heat the barbecue plate, add a little extra virgin olive oil, and quickly grill the fish pieces on both sides. Place on the side of the noodle mix and cover noodles well with the dressing mix. Makes 4 servings.