Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
Noodles
- 300grams rice noodles
- 1tablespoons sunflower oil
- 1 red chili, seeded and finely sliced
- 4 scallions, cut into slivers
- 4tablespoons mint, roughly chopped
- 4tablespoons Thai basil, roughly chopped
- 4 trout fillets, skinned
- 1/2teaspoons ground turmeric
- 1tablespoons mild curry paste
- 8tablespoons lemon juice
- 1tablespoons sunflower oil
- 3tablespoons chili-roasted peanuts, roughly chopped
- 1teaspoons salt
- 1teaspoons mint, chopped (to garnish)
- 1 red chili, finely sliced (to garnish)
Method
Step 1 of 4
Place the trout fillets in a large mixing bowl. Mix together the turmeric, curry paste, lemon juice, and oil and pour over the fish. Season and toss to mix well.
Step 2 of 4
Place the rice noodles in a bowl and pour over boiling water to cover. Leave to soak for 3-4 minutes and then drain. Refresh in cold water, drain, and set aside.
Step 3 of 4
Thread 2 bamboo skewers through each trout fillet and place on a heatproof plate in a bamboo steamer. Cover and place over a wok of simmering water (making sure the water doesn't touch the steamer) and steam for 5-6 minutes or until the fish is just cooked through.
Step 4 of 4
Meanwhile, heat the oil in a wok add the chili, scallions, and drained noodles. Stir-fry over high heat for 2-3 minutes and then stir in the chopped herbs. Season and divide among 4 warmed plates or shallow bowls. Top each serving with a steamed fish brochette and sprinkle with the chopped chili-roasted peanuts. Garnish with chopped mint and finely sliced red chili and serve immediately.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.