Trout stir fry with Chinese rice noodles

Courtesy Chef Jackie Cameron

*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
- 2 sides Raw Trout, seared in butter and roughly cut up (when cooked 220gr meat on average)
- 125gr Chinese Rice Noodles, cook as instructed

Ingredients for sauce

12.5ml Kikkoman Soya Sauce
25ml freshly squeezed Lemon Juice
5ml White Wine Vinegar

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.

Preparation for sauce

Mix all ingredients together.
Mix the sauce with the noodles and place into serving bowls, top with vegetables and the trout. Serve immediately