Pan-fry the sea trout for 4 minutes on both sides.
Blanch the egg noodles in boiling salted water and drain.
Place the fish stock and saffron in a pan and bring to the boil.
Slice the ginger, spring onions and chilli and add to the pan, simmer for 1 minute.
Cut the courgettes, carrots and mange tout into julienne (long very thin strips) and add to the pan, add the egg noodles and mix well, finely chop the coriander and add to the pan.
Using a roasting fork or tongs place a pile of the egg noodles and vegetable mixture in the middle of each bowl, place the sea trout on top and pour the broth around.
Recipe created by Chris Wheeler, executive chef at Stoke Park hotel in South Bucks, celebrity stalwart on TV’s Great British Menu and Saturday Kitchen and author of ‘The Ginger Chef Served Up’.