Vietnamese-Inspired Seatrout with Rice Noodle Salad and Scallion Oil

Bring a large pot of water to a boil and cook the rice noodles until tender, about 4-5 minutes. Drain and rinse under cold water to stop the cooking, tossing with a splash of rice vinegar to prevent sticking.

Slice the seatrout into thin strips. Heat a non-stick pan over medium-high heat and sear the fish until opaque and just cooked through, about 2 minutes per side.

In a small bowl, prepare a quick aromatic oil by combining chopped scallions with a dash of rice vinegar; if desired, lightly wilt the scallions in a warm pan for 30 seconds to release their sweetness.

Assemble the bowl by placing the cooled rice noodles at the base. Top with the seared seatrout and artichoke hearts. Drizzle everything with the scallion-vinegar mixture. Serve immediately, ensuring the cool, bright noodles contrast with the warm, delicate fish.