My son complained that he didn’t like fish and to compensate he demanded we stir-fry it. Here’s what I invented…
Trout fillets, with skin (I think we used river trout)
Cut the trout fillets into strips about 1/2″ wide. Marinade in dark soy, finely chopped ginger and spring onions and a little sugar. While it is marinading stir-fry the almonds (a little oil and a very low heat works best, don’t pause or they burn and burnt nut is very bitter). Remove the almonds, add some cornflour to the marinade, then get a little oil smoking hot. Cook the strips of trout, salvaged one at a time from the marinade, for a couple of minutes a side. Do them in batches so they crisp up nicely (especially the skin side). Once they’re all done, quickly stir fry them with the almonds and a little more soy. I resisted the temptation to throw the extra marinade into the dish at this point. Turn off the heat, mix in yet more finely chopped spring onion and a little sesame oil. As usual, no quantities, but I recommend a _lot_ of spring onions, use about half in the marinade and half at the end (I used 10 spring onions for 6 trout fillets).
Serve with rice, of course, and a vegetable (I did leeks).