First time at the climbing wall together followed by a trip to Maltby street market.
It’s a tiny market near Bermondsey station under the railway arches. There are only a few stalls, most fresh vegetables, cakes or burgers. One of the stalls, African Volcano uses it’s own Mozambiquean style peri peri sauce to marinade burgers, steaks, pulled pork and… tiger prawns!
While we were eating it started raining down on us and the wind picked up too so we were suddenly freezing. We quickly bought a lemon tart and a giant choc chip cookie (one of those soft chewy ones) from a stall then braved the miserable weather home to dip the cookie into a steaming mug of hot chocolate :)
We had a lazy, lazy afternoon then started on dinner.
The remaining rainbow trout was calling to us from the fridge.
Vietnamese-Style Rainbow Trout with Shredded Ginger
Remove the skin, head, tail, and bones of the fish, leaving it in medium sized flakes. Peel and finely slice a large piece of ginger, chop a stick of lemongrass and a couple of chillies and slice 6-10 kaffir lime leaves into very thin strips and fry in a pan. Add a dash of soy sauce and a lot of fish sauce. In retrospect a bit of palm sugar wouldnt have gone amiss, something to remember for next time!
As all that is frying, boil the fish skin and bones in water for 10 mins then sieve them out and use to water to boil the homemade noodles in, it gives them a subtle but deep fish flavour. Once the noodles are cooked, transfer them to the pan and stir them in, adding a bit more fish sauce and finally, right before serving, add the fish flakes. You don’t want to add them any earlier or they will disintegrate! I’m not entirely sure that trout is the best fish for a South East Asian dish but it was delicious nonetheless- the perfect leftover meal!