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
Fusion Rainbow Trout
with miso mayo & egg noodles
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 40 minutes
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)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Seasoning (salt & pepper)
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 drained 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
Place another pan over 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!
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 drained 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
Place another pan over 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!
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 drained 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
Place another pan over 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!
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 drained 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
Place another pan over 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!
Frequently Asked Questions
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.
How many servings does Fusion Rainbow Trout provide?
4 servings
What are the main ingredients in Fusion Rainbow Trout?
Corn, Egg Noodles, Fish, Fresh Coriander, Miso Mayo, Peanuts, Piquanté Peppers, Rainbow Trout Fillet, Rainbow Trout Fillets, Soy-vinegar, Spinach
What is the nutritional information of Fusion Rainbow Trout?
Calories: 919, Carbs: 68 grams, Fat: grams, Protein: 42.6 grams, Sugar: 7.9 grams, Salt: 1495 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 drained 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: Place another pan over 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?
Corn, Egg Noodles, Fish, Fresh Coriander, Miso Mayo, Peanuts, Piquanté Peppers, Rainbow Trout Fillet, Rainbow Trout Fillets, Soy-vinegar, Spinach
How many calories does Fusion Rainbow Trout have?
919 calories
How much fat content does Fusion Rainbow Trout have?
grams
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