2 x 150g/½oz packs straight-to-wok medium rice noodles
1 red pepper
2 tbsp gluten free soy sauce (optional)
salt and pepper
Preheat the oven to 200C/400F/Gas 6. Peel and finely slice the ginger and cut into thin strips. Deseed the chili and cut into long thin strips also. Halve the celery stick and peel the carrot and cut both into thin finger-length sticks. Cut the stalks off the coriander (keeping the leaves and stalks separate).
Tear off four 34cm/13in squares (approximately) of tin foil and lay them out individually. Put a piece of trout in the centre of each one. Divide all the prepared vegetables between each one, scattering them over. Only use the coriander stalks for now, reserving the leaves for serving. Drizzle the soy sauce and sesame oil over, squeeze in the juice of one of the limes and season with a little salt and freshly ground black pepper.
Now wrap the trout up in the tin foil. Any old way will do, just as long as the foil is well sealed, but not too taut, so air can circulate and steam the fish. Place the parcels on a baking tray and put in the oven for 12 minutes.
A few minutes before the fish is ready, cook the noodles. Put some sesame oil in a medium wok or sauté pan and get it nice and hot. Halve, deseed and finely slice the red pepper and then stir fry for a minute. Add the noodles and continue to stir fry for two minutes until they are piping hot. Add some soy sauce to taste if you fancy it and then season well with salt, pepper and a drizzle of sesame oil.
Divide the noodles between four serving plates. Remove the trout from the oven and serve in the foil parcel next to the noodles. Quarter the remaining lime and nestle a piece into each one. Serve scattered with the reserved cilantro leaves..