Crispy Trout with Wok Vegetables and Coriander Rice

For the crispy trout with wok vegetables and coriander rice, first cut the vegetables into thin, fine strips. For the dressing, mix all the ingredients and bring to the boil once.

Heat 5 tablespoons of oil in a wok and fry the vegetables in it until hot.

For the rice, finely dice the shallot, fry in oil, add the rice and pour water. Salt and simmer over low heat without stirring for about 15 minutes. Mix with freshly chopped coriander.

For the fish, heat a coated pan with 3 tablespoons of oil and the herbs. Fry the trout fillets skin side down for about 3 minutes, then turn to the flesh side and fry for about 1 minute. Season the fish with salt, lemon juice and pepper.

Arrange all ingredients together and serve the crispy trout with stir-fried vegetables and coriander rice immediately.

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