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Fresh From The Sea

Trout Lo Mein Recipe of the Week

Rick Oruch - Saturday, March 30, 2019

Steelhead Trout Lo Mein           

Serves 4

  • 1# Wild Steelhead Trout
  • 1 tsp soy sauce, plus 2 Tbsp. (divided)
  • 1 tsp oil, plus more for cooking
  • 8oz. fresh lo Mein noodles or regular white noodles
  • 2 cups shredded Napa cabbage
  • 2 Cups of mung bean sprouts
  • 1 medium carrot julienned
  • ½ small red bell pepper, julienned
  • ½ cup fresh sliced mushrooms
  • ½ cup sliced winter bamboo shoots
  • 2/3 cup snow peas
  • 1 scallion, julienned
  • 1 clove garlic, minced
  • 1 Tbsp. Shaoxing wine
  • 1 tsp. sesame oil
  • Pinch of salt
  • Pinch of sugar  
  • Cut the Steelhead trout in ¾ inch cubes. Place the trout in a bowl and mix in 1 tsp of soy sauce and oil. Set aside.
  • If using white noodles, boil them in about 2 quarts of water, rinse in cold water and drain. If using Lo Mein egg noodles, you can skip this step. If you can’t get LO Mein or other fresh noodles at your Asian grocer, fresh or dried linguini pasta will do also.
  • Cut you veggies and have them all ready for cooking. Heat the wok until smoking slightly and add a couple Tbsp. of oil to coat the wok and sear the Steelhead Trout. Take the trout out and set aside.
  • Add the garlic and all of the vegetables to the pan except the dark green parts of the scallions, bean sprouts and the snow peas. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
  • Add the noodles back to the pan and mix well from the bottom up for about 30 seconds. Then cover the wok for one minute. Remove cover and add the remaining tablespoon of regular soy sauce, sesame oil, salt, sugar, dark green parts of the scallion, bean sprouts and snow peas; mix well. Add the steelhead trout, and stir-fry for another minute, or until any remaining liquid has evaporated.
  • Plate, serve and enjoy!




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