Heat the oil in a wok over a medium heat. Bring some water to the boil and begin cooking the egg noodles according to packet instructions. In a separate saucepan begin boiling the broccoli. Once the oil is hot, add the trout fillet in skin side down.

Mix together the tamarind paste & honey in a small bowl then set aside. Drain off the noodles. Flip the trout once the skin is golden and crisp and spread over the tamarind and honey glaze upon the skin. Geny move the fish over to one side of the wok & add the spring onions into the wok. Once the spring onions have wilted down and the fish is cooked carefully remove them both from the wok and set aside. Sprinkle sesame seeds and the sliced red chilli over the trout pieces.

Now into the wok add the bean sprouts, msg & a pinch of white pepper. Fry for a about 30 secs then add the light soy sauce & shaoxing rice wine. Toss everything together. Add in the cooked and drained egg noodles plus the dark soy sauce. Toss everything together.
Fry the noodles until most of the liquid has evaporated & the noodles are a drier consistency then remove from the heat.

Serve up the chow mein, top with the glazed trout & then the spring onions. Serve the broccoli on the side. Enjoy!