Thai Speckled Trout Salad with Green Onion Dressing

There's a few components to this salad, but you've got this!!!  Make the dressing a day a head, make the noodles up to a day a head, and marinate the fish up to 6 hours ahead.  Salad assembly will be a breeze for this beautiful meal with layers of bright flavors.  Substitute your favorite fish if speckled trout isn't available.  In southeast Louisiana we have shallow coastal areas with the perfect conditions for speckled trout.  Our estuaries are considered some of the best throughout the gulf coast, and if your husband enjoys fishing, you can be sure that speckled trout will be available. 

Thai Speckled Trout Salad with Green Onion Dressing

Servings: 4-6


¼ cup tamari

3 Tablespoons orange juice

1 Tablespoon fish sauce

2 Tablespoons brown sugar

2 Tablespoons chopped fresh ginger

1 ½ lbs. speckled trout

3 Tablespoons olive oil


½ cup green onions, coarsely chopped

1/3 cup rice vinegar

2 teaspoons brown sugar

1 teaspoon tamari

1 garlic clove

1/8 teaspoon red chili pepper

2/3 cup vegetable oil


2 oz. rice stick noodles

1 teaspoon vegetable oil

5 oz. arugula

1 cup green onions, chopped

1 cup cherry tomatoes

1 cup cilantro leaves

3 Tablespoons toasted sesame seeds



1. In a medium bowl, whisk together tamari, orange juice, fish sauce, brown sugar and ginger until sugar is dissolved.  Pour into re-sealable bag and add fish. 

2. Let marinade in refrigerator for 1 hour and up to 6 hours.  Drain marinade before cooking.

3. In a large skillet on medium-high heat, heat olive oil.  Working in batches, turning only once, cook fish until edges are dark brown and fish is cooked through, 3-5 minutes. 

4. Transfer to a serving plate until ready to assemble salad.



1. In a blender, puree green onions, vinegar, sugar, tamari, garlic and pepper. 

2. With blender on low speed, slowly pour oil into puree.  Increase speed to high until dressing is emulsified.  Refrigerate until ready to serve.



1. In a small pot of boiling salted water, cook noodles until al dente. 

2. Drain and run under cold water.  Toss with vegetable oil until coated.  Cover until ready to serve.

3. In a large bowl, toss noodles, arugula, green onions, tomatoes, cilantro and sesames seeds with dressing. 

4. Divide salad among plates and top with fish.  Serve immediately.

Do Ahead:  Dressing can be made 1 day ahead.  Noodles can be made 1 day ahead, tossed in oil, wrapped and refrigerated.  Fish can be marinated up to 6 hours ahead.