Vietnamese-Style Seatrout Rice Noodle Bowl with Scallion-Ginger Infusion

Bring a large pot of water to a boil. Cook the rice noodles according to package instructions until al dente, then rinse under cold water to stop the cooking and prevent sticking. Drain well.

Season the seatrout fillets with salt and pepper. Heat a non-stick pan over medium-high heat. Sear the fish for 3-4 minutes per side until the edges are golden and the center flakes easily with a fork.

In a small bowl, prepare the aromatics: finely slice the shallots and the white/light green parts of the scallions. Toss with the rice vinegar and a pinch of salt. Let them sit for 10 minutes to mellow.

To assemble, place the cooled noodles in a wide bowl. Top with the flaked, warm seatrout.

Spoon the shallot-scallion vinaigrette over the fish and noodles, ensuring the juices coat everything.

Finish with a generous sprinkle of toasted sesame seeds and the remaining fresh scallion greens for a sharp, bright crunch. Serve immediately.