Sesame Crusted Pan Fried Rainbow Trout

  • 30 mins
  • 17 ingredients
100%

Ingredients

  • 6 whole trout
  • 3 tbs, plus 1/2 cup vegetable oil, divided
  • 1 tbs fresh ginger, minced
  • 1 tbs thinly 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 oil
  • 2 tsp kosher salt
  • 3 tbs unsalted butter
  • 1 tbs Chinese black bean sauce
  • 1/4 cup scallions, thinly sliced
  • 1 plum tomato, chopped
  • julienne scallions for garnis
  • cilantro leaves for garnish
  • Preheat the oven to 450 degrees.
  • Heat 2 tbs oil in a large nonreactive sauce pan over medium heat.
  • Saute the ginger and garlic for about a minute or just until golden.
  • Add the chicken stock, rice wine, soy sauce and sesame oil.
  • Cook until liquid is reduced by half, about five minutes. Set aside.
  • Combine the flour, sesame seeds and salt in a bowl.
  • Dredge the trout in this mixture, which should be wet for the mixture to adhere.
  • Heat the remaining 1/2 cup oil in a large nonstick saute pan over medium high heat.
  • Fry the trout until golden brown, about 3 minutes on each side.
  • If residue starts to blacken in the pan, dump the oil in a safe container, wipe the pan and replace with fresh oil.
  • Place the trout on a cookie sheet lined with parchment or wax paper and roast in the oven for 4 to 5 minutes 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.
  • Divide the sauce onto six plates and gently place a trout on each plate.
  • Garnish with scallions and cilantro

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