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Smoked Trout Stir Fry with Chilli and Basil
Quickies In My Kitchen
Anna Gare cooks up an easy stir fry for Lucky Oceans
¼ cup peanut oil
3 eschallots, sliced
1 Tablespoon chopped garlic
1 Tablespoon chopped chilli
1 Tablespoon chopped ginger
3 cups basil leaves
3 Tablespoons roasted peanuts
1 whole smoked trout (about 250 gms), skin removed, deboned and broken into chunks
1 ½ cups bean shoots
1 dessertspoon fish sauce
1 dessertspoon soy sauce
Few sprigs of coriander
Crispy Shallots to garnish
2 cups cooked Jasmine rice
1 lemon – half for juice and half for garnishing wedges
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Heat oil in wok, add shallots and fry until just turning golden.
Add garlic, chilli and ginger and fry for about 30 seconds (don’t burn).
Add basil and peanuts and fry for another minute until basil is wilted.
Add fish, bean shoots, fish sauce, soy sauce, a squeeze of lemon and coriander. Toss around in the wok for a minute or two.
Serve on rice and top with a sprinkling of crispy shallots and a wedge or two of lemon.
This recipe is best made in a wok preparing 2 serves at a time, or it will stew.