Wok with rainbow trout

Wok with rainbow trout is a hot pan, crisp vegetables, fish last. The sauce is soy and acid, not cream — that belongs with pasta and curry.

How you do it

Everything cut. The wok is two minutes. If you stand peeling carrot while the fish sits in the pan, it is dry.

High heat, movement. Carrot first, pepper last. They should give resistance in the bite.

Strips from the fillet. Short time. Sauce at the end so the sugar does not burn.

Rice or noodles. Lime. Chilli on the side.

A camping stove does not take the same heat. By the tarn: see camping stove.

Can I wok frozen fish?

Thaw and dry it hard. Water in the wok steams the vegetables instead of frying them.

Which pan?

Hot, large, not a small frying pan filled to the brim. Crowding boils.

Do I need to freeze it?

No. The fish is cooked through.