The secret to this recipe is to have everything prepared beforehand, to cook it fast and to serve it immediately. That means having your rice or Thai noodles ready and waiting.
Trout a la wok
■ 1 tbsp sunflower oil
■ 1 tsp sesame oil
■ 1 packet mangetout or snap peas, topped, tailed and cut in half lengthways
■ 2 pak choi, washed and finely chopped
■ 4-6 spring onions, shredded
■ 1-2cm (1⁄2in-3⁄4in) fresh ginger, peeled and finely chopped
■ 1 clove garlic, peeled and finely chopped
■ 4-6 raw trout fillets (skin off) cut in strips
■ 1-2 tbsp soy sauce, Tamari if you can find it
■ 1-2 tbsp fresh orange juice
■ Toasted sesame seeds
Heat the oils in a wok until smoking, then throw in the mangetout/snap peas and pak choi, stirring furiously for two minutes, add the spring onions, ginger and garlic and stir until mixed in and sizzling.
Add the trout and cook until it changes colour (a very short time), being careful not to break it up too much.
Remove to a serving dish then add the soy sauce and orange juice to the hot pan and bubble for a few seconds until syrupy.
Pour over the rest of the dish, scattering the toasted sesame seeds on top.
Serve immediately with Thai noodles or sticky rice.
See the other recipes in our Top Ten Trout Recipes collection