This dish is alive with umami, boasting layers upon layers of amazing flavour! Hot smoked trout tops a stir fry of egg noodles, wilted spinach, and peanuts. Seasoned with soy sauce and vinegar, loaded with a sauté of pickled peppers and corn, and splattered with a creamy miso mayo, this dish has everything you could hope for from a dinner!
Fusion Hot Smoked Trout
Fusion Hot Smoked Trout
with miso mayo & egg noodles
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Corn
- Egg Noodles (Tai Ping)
- Fish
- Fresh Coriander
- Hot Smoked Trout Fillet
- Hot Smoked Trout Fillets
- Miso Mayo
- Peanuts
- Soy-vinegar
- Spinach
- Spinach 20g (deveined and shredded)
- Sweet Piquante Peppers (Diced)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
OODS OF NOODS
Preheat the oven to 60°C. Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
FEELING NUTTY
Place a pan, large enough for the stir fry, over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
PREP STEP
In a bowl, combine the soy vinegar and 10ml of olive oil until emulsified. Set aside. Place the miso mayo in a small bowl and loosen with water in 5ml increments until drizzling consistency. Set aside for serving.
WARM THE TROUT
Place the hot smoked trout fillet on a greased baking tray and place in the warm oven for 10 minutes until warmed through.
TANGY & UMAMI
Return the pan to a high heat with a drizzle of oil. When hot, add the corn and fry for 3-4 minutes until charred, shifting occasionally. Add the chopped pickled peppers and fry for 3-4 minutes until starting to brown, shifting occasionally. Add ½ of the chopped peanuts, the emulsified soy vinegar, the cooked noodles, a sweetener of choice, and seasoning. Cook for 2-3 minutes until the sauce has slightly reduced, tossing occasionally. In the final minute, add the rinsed spinach and cook until wilted.
NOODLE MANIA!
Make a bed of saucy noodle stir fry. Top with the trout and drizzles of the loosened miso mayo. Garnish with the picked coriander and the remaining peanuts. Wowzers!
Egg Noodles (Tai Ping) - 1
Peanuts - 10g
Miso Mayo - 1
Soy Vinegar - 25ml
Hot Smoked Trout Fillet - 125g
Corn - 50g
Sweet Piquante Peppers (Diced) - 1
Spinach 20g (deveined and shredded) - 1
Fresh Coriander - 1
OODS OF NOODS
Preheat the oven to 60°C. Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
FEELING NUTTY
Place a pan, large enough for the stir fry, over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
PREP STEP
In a bowl, combine the soy vinegar and 20ml of olive oil until emulsified. Set aside. Place the miso mayo in a small bowl and loosen with water in 5ml increments until drizzling consistency. Set aside for serving.
WARM THE TROUT
Place the hot smoked trout fillets on a greased baking tray and place in the warm oven for 10 minutes until warmed through.
TANGY & UMAMI
Return the pan to a high heat with a drizzle of oil. When hot, add the corn and fry for 3-4 minutes until charred, shifting occasionally. Add the chopped pickled peppers and fry for 3-4 minutes until starting to brown, shifting occasionally. Add ½ of the chopped peanuts, the emulsified soy vinegar, the cooked noodles, a sweetener of choice, and seasoning. Cook for 2-3 minutes until the sauce has slightly reduced, tossing occasionally. In the final minute, add the rinsed spinach and cook until wilted.
NOODLE MANIA!
Make a bed of saucy noodle stir fry. Top with the trout and drizzles of the loosened miso mayo. Garnish with the picked coriander and the remaining peanuts. Wowzers!
Egg Noodles (Tai Ping) - 1
Peanuts - 20g
Miso Mayo - 1
Soy Vinegar - 50ml
Hot Smoked Trout Fillets - 250g
Corn - 100g
Sweet Piquante Peppers (Diced) - 1
Spinach - 1
Fresh Coriander - 1
OODS OF NOODS
Preheat the oven to 60°C. Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
FEELING NUTTY
Place a pan, large enough for the stir fry, over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
PREP STEP
In a bowl, combine the soy vinegar and 30ml of olive oil until emulsified. Set aside. Place the miso mayo in a small bowl and loosen with water in 5ml increments until drizzling consistency. Set aside for serving.
WARM THE TROUT
Place the hot smoked trout fillets on a greased baking tray and place in the warm oven for 10 minutes until warmed through.
TANGY & UMAMI
Return the pan to a high heat with a drizzle of oil. When hot, add the corn and fry for 4-5 minutes until charred, shifting occasionally. Add the chopped pickled peppers and fry for 4-5 minutes until starting to brown, shifting occasionally. Add ½ of the chopped peanuts, the emulsified soy vinegar, the cooked noodles, a sweetener of choice, and seasoning. Cook for 3-4 minutes until the sauce has slightly reduced, tossing occasionally. In the final minute, add the rinsed spinach and cook until wilted.
NOODLE MANIA!
Make a bed of saucy noodle stir fry. Top with the trout and drizzles of the loosened miso mayo. Garnish with the picked coriander and the remaining peanuts. Wowzers!
Egg Noodles (Tai Ping) - 1
Peanuts - 30g
Miso Mayo - 1
Soy Vinegar - 75ml
Hot Smoked Trout Fillets - 375g
Corn - 150g
Sweet Piquante Peppers (Diced) - 1
Spinach - 1
Fresh Coriander - 1
OODS OF NOODS
Preheat the oven to 60°C. Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
FEELING NUTTY
Place a pan, large enough for the stir fry, over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
PREP STEP
In a bowl, combine the soy vinegar and 40ml of olive oil until emulsified. Set aside. Place the miso mayo in a small bowl and loosen with water in 5ml increments until drizzling consistency. Set aside for serving.
WARM THE TROUT
Place the hot smoked trout fillets on a greased baking tray and place in the warm oven for 10 minutes until warmed through.
TANGY & UMAMI
Return the pan to a high heat with a drizzle of oil. When hot, add the corn and fry for 4-5 minutes until charred, shifting occasionally. Add the chopped pickled peppers and fry for 4-5 minutes until starting to brown, shifting occasionally. Add ½ of the chopped peanuts, the emulsified soy vinegar, the cooked noodles, a sweetener of choice, and seasoning. Cook for 3-4 minutes until the sauce has slightly reduced, tossing occasionally. In the final minute, add the rinsed spinach and cook until wilted.
NOODLE MANIA!
Make a bed of saucy noodle stir fry. Top with the trout and drizzles of the loosened miso mayo. Garnish with the picked coriander and the remaining peanuts. Wowzers!
Egg Noodles (Tai Ping) - 1
Peanuts - 40g
Miso Mayo - 1
Soy Vinegar - 100ml
Hot Smoked Trout Fillets - 500g
Corn - 200g
Sweet Piquante Peppers (Diced) - 1
Spinach - 1
Fresh Coriander - 1
Woolies Products in this dish
