Ingredients
- 800 grams trout fish (ocean trout, skin removed and cut into 2cm strips)
- 1/4 cup oil (peanut oil)
- 1 red onion (cut into thin wedges)
- 2 garlic cloves (thinly sliced)
- 40 grams fresh ginger root (peeled and cut into matchsticks)
- 1 red chilli (medium chilli, deseeded and cut into matchsticks)
- 2 bunch spinach (English spinach, chopped)
- 1 bunch fresh coriander (leaves, picked)
- 1 bunch mint leaves (picked and extra to serve)
- 248 grams bean sprouts (2 cups)
- 100 grams noodles (crunchy noodles)
- 1 lime, whole (cut into wedges to serve)
- FOR MARINADE
- 2 tablespoon kecap manis
- 1 tablespoon soy sauce
- 2 teaspoons ground turmeric
- 2 teaspoons hot chilli sauce
- 1 teaspoon lime juice
How to Make
-
Step 1: To make the marinade, combine all the ingredients in a non-metallic bowl and add the fish and toss to coat and then refrigerate, covered for 30 minutes and then drain well, reserving the marinade.
-
Step 2: Cook, fish in two batches, in 2 tablespoon of oil - heat oil in a large wok over a high heat and add the fish and cook for 1 minute each side, or until golden and then remove, cover to keep warm.
-
Step 3: Clean wok with absorbent kitchen paper and the heat remaining oil in same wok over a high heat and add onion, garlic, ginger and chilli, and stir-fry for 1 minute before adding reserved marinade.
-
Step 4: Bring the the boil and add spinach and stir-fry for 30 secons or until just wilted and turn off heat.
-
Step 5: Add herbs, sprouts and noodles and toss to combine and then divide mixture among plates and top with fish (broken Up) and garnish with mint and serve with lime wedges.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.