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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Fusion Hot Smoked Trout?
The preparation time for Fusion Hot Smoked Trout with miso mayo & egg noodles is between 15 and 30 minutes.
What is the total time required to make Fusion Hot Smoked Trout with miso mayo & egg noodles?
The total time required to make Fusion Hot Smoked Trout with miso mayo & egg noodles is between 25 and 40 minutes.
How many servings does Fusion Hot Smoked Trout provide?
4 servings
What are the main ingredients in Fusion Hot Smoked Trout?
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)
What is the nutritional information of Fusion Hot Smoked Trout?
Calories: 713, Carbs: 75 grams, Fat: grams, Protein: 45.5 grams, Sugar: 7.1 grams, Salt: 3333 grams
How do I prepare Fusion Hot Smoked Trout?
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. 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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Fusion Hot Smoked Trout?
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)
How many calories does Fusion Hot Smoked Trout have?
713 calories
How much fat content does Fusion Hot Smoked Trout have?
grams
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