Mix together the juice of a lime, 1 Tbs fish sauce, 1 tsp sugar and a deseeded red chilli, chopped finely, pour this over trout fillets
and leave to marinate for 30 minutes. Cut courgettes into thin slivers using a vegetable peeler and slice a banana shallot thinly.
Cook rice noodles according to the packet directions. Mix together 2 Tbs fish sauce, 1 Tbs cider vinegar and 2 tsp sugar for the noodle sauce.
Fry the trout for 2-3 minutes on each side, remove and flake into large chunks, discarding the skin, then set aside to keep warm. In the same pan,
fry the shallots and chilli for about 1 minutes, then add the courgettes and the cooked noodles, together with the noodle sauce. Stir over heat
for about 2 minutes, no more, then add chopped spring onions and chopped pistachios, stir again to heat through, then serve on warmed plates
with the trout flaked on top.