Trout Stir Fry with Chinese Rice Noodles Recipe
Trout Stir Fry with Chinese Rice Noodles Photo: Jackie Cameron
“Stir fries take me back to my junior school days. I had a friend, Bryan, and his parents organised a make-your-own-stir-fry birthday party! I was in my element! It was a very novel idea considering there were no cooking shows or Master Chef competitions in those days. Bowls of vegetables, meat, fish, seeds, oil and soya surrounded us and we were all encouraged compile then cook our own stir fries. So clever because children, generally, have different preferences. We all had a blast! And now when I think stir fry, I step back in time to a very happy place. This trout stir-fry recipe, using combinations you can find in your pantry, is tasty, quick and easy.”
Trout Stir Fry with Chinese Rice Noodles Recipe
Serves: 4
Ingredients:
45gr Monkey Nuts
25gr Butter
25ml Sunflower Oil
15ml Sesame Oil
100gr Onions, sliced
60gr Red or/and Yellow Peppers, sliced
10gr Garlic, grated
10gr Ginger, grated
50gr Carrots, peeled and sliced lengthways
160gr Baby Marrows, sliced lengthways
10ml Lemon Zest
30ml Fresh Mint, chopped
Method:
Place the monkey nuts in the oven to slightly roast, set aside.
In a pan/wok heat the butter, sunflower oil and sesame oil.
Add the onions, peppers, garlic and ginger, sauté until cooked.
Add the carrots and baby marrows, cooking until al dente (firm to the bite).
Finish off with the lemon zest, mint and reserved monkey nuts.
Sides - Raw Trout, seared in butter and roughly cut up
Yields: When cooked 220gr meat on average
Ingredients:
125gr Chinese Rice Noodles, cook as instructed
Sauce:
12.5ml Kikkoman Soya Sauce
25ml freshly squeezed Lemon Juice
5ml White Wine Vinegar
Method:
Mix all together.
Mix the sauce with the noodles and place into serving bowls, top with vegetables and the trout. Serve immediately.
Please post your comments and any food-related questions below. I look forward to hearing from you.