Slice Trout into small pieces(set aside in small bowl), roughly chop Sundried tomatoes(set aside), slice spring onion and finely chop garlic. roughly chop parsley and leave until the end.
Add pasta to salted boiling water, cook al dente.
In a deep pan; add olive oil and a slither of "low salt" butter. Add garlic and spring onion and fry for about 3 minutes on med-high heat.
Add wine, whiskey and fish sauce. Cook until liquid starts to slightly thicken. Add Trout and toss for about 2 minutes, season with a pinch of salt and cracked pepper. Add sundried tomatoes, combine and heat through(approx 1 minute).
In a bowl add the sour cream, a pinch of salt and cracked pepper and 3 tbsp of the boiling pasta water and mix to a smooth texture. Add to the pan. Taste and season accordingly.
When pasta is cooked; drain and add to the pan. Combine over low heat.
Finally add chopped parsley, taste and season again if necessary.