• 140g Trout Trout, baked
• 180g udon noodles Udon Noodles
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 80g red pepper Red Pepper
• 25g hoisin sauce Hoisin Sauce
• 15g spring onions Spring Onions
• 3g garlic Garlic
• pinch of Chinese five-spice
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the tenderstem and peppers, then measure out the sauce ingredients.

2. 2

   Loosen the udon noodles in boiling water for 2 minutes and drain.

3. 3

   Bake the trout fillet at 200°C for 12 minutes until just cooked.

4. 4

   Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.

5. 5

   Meanwhile, steam or stir-fry the tenderstem and peppers for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: udon noodles first, then the veg and trout, spooning over any remaining sauce. Finish with the cucumber.

Tap ingredients and steps to tick them off as you cook.