Trout stir fry with Chinese rice noodles

Courtesy Chef Jackie Cameron

*Serves 4


    • 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



  • 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