Asian Sesame Crusted Pan Fried Trout
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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