Smoked Trout Stir Fry with Chilli and Basil
Recipe by Anna Gare from Quickies In My Kitchen
Anna Gare cooks up an easy stir fry for Lucky Oceans
Serves 2
Ingredients
- 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
Method
- 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.
