Asian Sesame Crusted Pan Fried Trout

  • 50 mins
  • 17 ingredients

Ingredients

  • 6 whole trout, deboned if desired
  • 3 tbs, plus 1/2 cup vegetable oil
  • 1 tbs minced fresh ginger
  • 1 tbs sliced garlic
  • 1/2 cup chicken stock
  • 1/2 tsp rice wine or sherry
  • 1/2 tsp soy sauce
  • 2 tbs roasted sesame oil
  • 1 cup ap flour
  • 2 tbs sesame seeds
  • 2 tsp kosher salt
  • 3 tbs unsalted butter
  • 1 tbs Chinese black bean sauce (available at Asian markets)
  • 1/4 cup scallions, chopped
  • 1 plum tomato, chopped
  • 1 plum tomato, chopped
  • cilantro for garnish
This recipe was adapted from a recipe by Mark Gaier and Clark Fraiser of Arrows restaurant in Ogunquitt Maine. The whole trout is encased in a crispy coating of sesame seeds and flavored with ginger, garlic, scallions and cilantro.

  • Preheat the oven to 450 degrees.
  • Heat 3 tbs of oil in a large nonreactive saucepan over medium heat.
  • Saute the garlic and ginger for about 1 minute, stirring constantly.
  • Add the chicken stock, rice wine, soy sauce, and sesame oil, then cook until the liquid is reduced by half. About 5 minutes, then set aside.
  • Combine the flour, sesame seeds and salt in a bowl.
  • Dredge the moistened trout in this mixture, and shake off any excess.
  • Heat the remaining 1/2  cup of oil in a large non stick skillet over medium high heat.
  • Fry the trout in batches until golden brown, about 3 minutes for each side.
  • If residue starts to blacken the pan, pour out the oil, wipe the pan out and add more oil to continue.
  • Place the trout on a parchment lined baking pan and roast in the oven for 4-5  minutes or until cooked through.
  • Meanwhile bring the chicken stock mixture to a simmer and whisk in the butter, black bean sauce, chopped scallions and tomato.
  • Cook until heated through. About 2 minutes.
  • To serve place the trout on each of six plates and drape some of the sauce over each, then garnish with scallions  and cilantro.

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