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.