Asian Style Rainbow Trout
On July 25, 2013 by Meghalee Das
Asian Style Rainbow Trout consists of butterflied trout fillet cooked with basic ingredients used in Asian cuisine. Here we marinate the fish with soy sauce, salt and pepper, fry it in sesame oil and then toss it with some sautéed ginger, garlic and green onions. This recipe is the last of the series on trout which we had caught in Arkansas. The other two recipes are Rainbow Trout with Lemon Parsley Butter Sauce and Indian Style Fried Stuffed Trout.
While frying the fish, I like to retain the skin as it makes the fish crispy. But you can also remove it when you butterfly and fillet the fish. If you do not have sesame oil, use peanut oil or canola oil. But sesame oil definitely gives it more flavor, and keeping a small bottle in the pantry is worthwhile whenever you cook Asian food.
Ingredients:
Butterflied trout fillet: 2
Soy sauce: 3 tsp
Sugar: 1/2 tsp
Salt and Pepper to taste
Sesame oil: 1 tbsp
Chopped garlic: 1 tsp
Chopped ginger: 1 tsp
Chopped onion or shallots: 1/4 cup (optional)
Chopped green or spring onions: 2-3 stalks
Method:
1. Remove the main bone of the rainbow trout and butterfly fillet them. Pour 2 tsp soy sauce over the fish and rub them with sugar, salt and pepper. Keep aside.
2. Heat sesame oil and shallow fry the fish skin side down till the skin is crispy. (You can fry the other side too, but don’t overcook it because we will again cook it with the ginger garlic.)
3. Remove the semi-fried fish fillet and in the same oil, saute some onions or shallots, ginger, garlic and green onions along with 1 tsp soy sauce on medium high heat for a couple of minutes.
4. Place the fish in the pan too and let it cook again for 2-3 minutes so that the flavors from the ginger, garlic etc get infused properly. Check seasoning; soy sauce is salty too, so use less salt while cooking.
5. Remove from heat and spoon over the sautéed onions and ginger over the fish. Serve with white or wild rice and pickled radish, celery or any other salad of your choice.
- Butterflied trout fillet: 2
- Soy sauce: 3 tsp
- Sugar: ½ tsp
- Salt and Pepper to taste
- Sesame oil: 1 tbsp
- Chopped garlic: 1 tsp
- Chopped ginger: 1 tsp
- Chopped onion or shallots: ¼ cup (optional)
- Chopped green or spring onions: 2-3 stalks
- Remove the main bone of the rainbow trout and butterfly fillet them. Pour 2 tsp soy sauce over the fish and rub them with sugar, salt and pepper. Keep aside.
- Heat sesame oil and shallow fry the fish skin side down till the skin is crispy. (You can fry the other side too, but don't overcook it because we will again cook it with the ginger garlic.)
- Remove the semi-fried fish fillet and in the same oil, saute some onions or shallots, ginger, garlic and green onions along with 1 tsp soy sauce on medium high heat for a couple of minutes.
- Place the fish in the pan too and let it cook again for 2-3 minutes so that the flavors from the ginger, garlic etc get infused properly. Check seasoning; soy sauce is salty too, so use less salt while cooking.
- Remove from heat and spoon over the sautéed onions and ginger over the fish. Serve with white or wild rice and pickled radish, celery or any other salad of your choice.
