World Cuisine

  • 4 trout fillets, skinned
  • ½ teaspoon ground turmeric
  • 1 tablespoon mild curry paste
  • 8 tablespoons lemon juice
  • 1 tablespoon sunflower oil
  • 3 tablespoons chilli-roasted peanuts, roughly chopped
  • salt
  • 300 g (10 oz) rice noodles
  • 1 tablespoon sunflower oil
  • 1 red chilli, deseeded and finely sliced
  • 4 spring onions, cut into slivers
  • 4 tablespoons roughly chopped mint
  • 4 tablespoons roughly chopped Thai basil
  • chopped mint
  • finely sliced red chilli

Place the trout fillets in a large mixing bowl. Mix together the turmeric, curry paste, lemon juice and oil and pour over the fish. Season and toss to mix well.

Place the rice noodles in a bowl and pour over boiling water to cover. Leave to soak for 3–4 minutes and then drain. Refresh in cold water, drain and set aside.

Thread 2 bamboo skewers through each trout fillet and place on a heatproof plate in a bamboo steamer. Cover and place over a wok of simmering water (making sure the water doesn’t touch the steamer) and steam for 5–6 minutes or until the fish is just cooked through.

Meanwhile, heat the oil in a wok add the chilli, spring onions and drained noodles. Stir-fry over high heat for 2–3 minutes and then stir in the chopped herbs. Season and divide among 4 warmed plates or shallow bowls. Top each serving with a steamed fish brochette and scatter over the chopped chilli-roasted peanuts. Garnish with chopped mint and finely sliced red chilli and serve immediately.

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