Ingredients

Serves : 4
Prep time : 30 mins
Cooking time : 10 mins

  • 1 pack hot smoked trout (approx. 300g), removed from packaging and crumbled up – shred the skin if there is any
  • 1 pack of “straight to wok” (approx. 200g) noodles, or some standard egg noodles, soaked in just boiled water then drained once soft, dressed with a little oil
  • 1 small red onion, very finely sliced
  • 1 medium carrot, peeled, and cut into long matchsticks
  • 100g oyster mushrooms, gently pulled apart so the tough stems are divided
  • 2 stems of choi sum, chopped finely at the stem and chunky at the green end (Tenderstem broccoli would work if choi sum is unavailable)
  • 100g bean sprouts, washed and well drained
  • 1 tablespoon sunflower oil

For the stir fry paste:

  • 20g fresh ginger
  • 3 fresh garlic cloves
  • Small sprig of coriander leaf
  • 2 tablespoons of sunflower oil
  • 1 teaspoon sesame oil
  • 1/2 small fresh red chilli, seeds removed

For the drizzle sauce:

  • 4 tablespoons of soy sauce
  • A good pinch of 5 spice powder
  • 2 tablespoons of water
  • 2 teaspoons of corn flour
  • 2 dessertspoons of coconut sugar (If you do not have or can’t get coconut sugar don’t worry! Any sugar will do, perhaps a soft brown sugar for preference but even a standard white sugar will be fine).
  • 2 teaspoons of rice vinegar

 

Method

  • To make the stir fry paste – blend the ingredients all together in a mini blender and set aside.
  • To make the drizzle sauce – combine all these ingredients in a small saucepan and bring rapidly to a simmer whilst stirring. Once thickened, switch off the heat and set aside.
  • To assemble the dish – heat a large wok or large casserole type pan on the stove top until smoking hot. Add the stir fry paste, then the shredded fish skin, and give it a very quick stir, then add the onion, carrot and mushrooms and stir again, followed by the choi sum and stir again.
  • Now, add the noodles and the bean sprouts, cook for a few minutes, stirring regularly then turn off the heat. Add the trout and gently stir or toss again.
  • Split between 4 bowls and drizzle over the sticky soy sauce, or serve it on the side.
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