What is the preparation time for Fusion Rainbow Trout?

The preparation time for Fusion Rainbow Trout with miso mayo & egg noodles is between 20 and 35 minutes.

What is the total time required to make Fusion Rainbow Trout with miso mayo & egg noodles?

The total time required to make Fusion Rainbow Trout with miso mayo & egg noodles is between 25 and 40 minutes.

What are the main ingredients in Fusion Rainbow Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Fusion Rainbow Trout?

Calories: 847, Carbs: 75 grams, Fat: grams, Protein: 42.6 grams, Sugar: 12.5 grams, Salt: 1669 grams

How do I prepare Fusion Rainbow Trout?

TANGY & UMAMI: Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Add the chopped peppers and fry until starting to brown, 3-4 minutes (shifting occasionally). Add ½ the chopped peanuts, the emulsified soy vinegar, the cooked noodles, a sweetener (to taste), and seasoning. Cook until the sauce has slightly reduced, 2-3 minutes (tossing occasionally). In the final minute, add the rinsed spinach and cook until wilted. COOK THE TROUT: Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season. 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. OODS OF NOODS: Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water. 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 the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

What should be prepared from my kitchen to make Fusion Rainbow Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Fusion Rainbow Trout

This dish is alive with umami, boasting layers upon layers of amazing flavour! Rainbow trout tops a stir fry of egg noodles, wilted spinach, and peanuts. Seasoned with soy sauce and vinegar, loaded with a sauté of piquanté peppers and corn, and splattered with a creamy miso mayo, this dish has everything you could hope for from a dinner!

Fusion Rainbow Trout

with miso mayo & egg noodles

Hands on Time: 20 - 35 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Corn
Egg Noodles
Fish
Fresh Coriander
Miso Mayo
Peanuts
Piquanté Peppers
Rainbow Trout Fillet
Rainbow Trout Fillets
Soy-vinegar
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

OODS OF NOODS
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
FEELING NUTTY
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
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.
TANGY & UMAMI
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Add the chopped peppers and fry until starting to brown, 3-4 minutes (shifting occasionally). Add ½ the chopped peanuts, the emulsified soy vinegar, the cooked noodles, a sweetener (to taste), and seasoning. Cook until the sauce has slightly reduced, 2-3 minutes (tossing occasionally). In the final minute, add the rinsed spinach and cook until wilted.
COOK THE TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
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 - 1 cake
Peanuts - 10g
Soy Vinegar - 25ml
Miso Mayo - 60ml
Corn - 50g
Piquanté Peppers - 20g
Spinach - 20g
Rainbow Trout Fillet - 1
Fresh Coriander - 3g

Download the Recipe

Serves 2

OODS OF NOODS
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
FEELING NUTTY
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
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.
TANGY & UMAMI
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Add the chopped peppers and fry until starting to brown, 3-4 minutes (shifting occasionally). Add ½ the chopped peanuts, the emulsified soy vinegar, the cooked noodles, a sweetener (to taste), and seasoning. Cook until the sauce has slightly reduced, 2-3 minutes (tossing occasionally). In the final minute, add the rinsed spinach and cook until wilted.
COOK THE TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
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 - 2 cakes
Peanuts - 20g
Soy Vinegar - 50ml
Miso Mayo - 120ml
Corn - 100g
Piquanté Peppers - 40g
Spinach - 40g
Rainbow Trout Fillets - 2
Fresh Coriander - 5g

Download the Recipe

Serves 3

OODS OF NOODS
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
FEELING NUTTY
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
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.
TANGY & UMAMI
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Add the chopped peppers and fry until starting to brown, 4-5 minutes (shifting occasionally). Add ½ the chopped peanuts, the emulsified soy vinegar, the cooked noodles, a sweetener (to taste), and seasoning. Cook until the sauce has slightly reduced, 2-3 minutes (tossing occasionally). In the final minute, add the rinsed spinach and cook until wilted.
COOK THE TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
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 - 3 cakes
Peanuts - 30g
Soy Vinegar - 75ml
Miso Mayo - 180ml
Corn - 150g
Piquanté Peppers - 60g
Spinach - 60g
Rainbow Trout Fillets - 3
Fresh Coriander - 8g

Download the Recipe

Serves 4

OODS OF NOODS
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
FEELING NUTTY
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
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.
TANGY & UMAMI
Return the pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Add the chopped peppers and fry until starting to brown, 4-5 minutes (shifting occasionally). Add ½ the chopped peanuts, the emulsified soy vinegar, the cooked noodles, a sweetener (to taste), and seasoning. Cook until the sauce has slightly reduced, 2-3 minutes (tossing occasionally). In the final minute, add the rinsed spinach and cook until wilted.
COOK THE TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
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!