Preheat your grill to its highest setting. Fill and boil your kettle. Lay the trout fillets on a foil-lined baking tray and rub 1 tsp oil and some salt and pepper into each. Set to one side.

Pour the hot water from the kettle into a medium pan then bring back to the boil. Add a pinch of salt and pepper then carefully add the buckwheat ramen noodles. Simmer for 3-4 mins till tender then drain and rinse under cold water. Set aside.

While the noodles are cooking, halve the chilli and flick out the seeds (keep them for later if you want to add more of a kick). Finely chop the chilli and add it to a small bowl. Mix in the tahini, 2 tbsp tamari, and 1 tbsp each brown rice vinegar and cold water.

Finely shred the kale, discarding any thick or dry stalks. Trim the spring onions and thinly slice them. Set a pinch of the green parts to one side.

Slide the trout under the grill for 4-6 mins, or till the fish is cooked through. Check by pressing the thickest part of the fillet with the back of a fork – it should flake easily and be opaque. Cook it a little longer if not.

Warm a large wok or frying pan on a high heat for 1 min, then pour in 1 tbsp oil. Add the kale and spring onions and fry on a high heat for 2-3 min till the veg is softened and slightly charred. Tip in the noodles and toss together then pour in the tahini mixture. Toss everything together for a couple of mins, till the noodles have warmed through and everything is coated in the sauce.

Remove the trout from under the grill if you haven't already. Divide the noodles and veg between 2 warm plates, topped with a trout fillet each, the reserved spring onion greens and the remaining tamari on the side for drizzling.