Asian Rainbow Trout Food

PAN-FRIED RAINBOW TROUT

Steps:

• Clean and pat dry the fish. Sprinkle the fish on the outside and in the cavity with the lemon juice, salt and pepper. Dredge in the flour.
• Melt the butter in a saute pan and saute on medium heat for 5 - 10 minutes per side, depending on the thickness of the fish. The flesh should be white and flake easily when done. Take care not to overcook.
• Remove the fish to a platter. Swirl the remaining butter in the pan (add more if there is not enough) and add the parsley. Swirl a bit more until the parsley is thoroughly coated in butter. Pour over the fish and serve.

ASIAN RAINBOW TROUT WITH WILTED ASIAN SLAW AND ASIAN RICE TIMBALES

Steps:

• Drizzle the marinade on the trout fillets to lightly coat each side. In a medium bowl, combine flour, salt and pepper. Lightly dust the fillets in the flour mixture until both sides are evenly coated. In a separate medium bowl, whisk together the eggs and milk. Dip the fillets in the egg mixture, the dredge the fillets in the bread crumbs.
• In a large, non-stick skillet, melt butter and oil over medium-high heat. Cook the fillets for approximately 2 minutes on each side until they are golden brown.
• In a large, non-stick grill pan, sear 4 of the pineapple slices over medium heat until grill marks form on each side. Reserve the juice from the can of pineapple for the dipping sauce.
• Combine the first 6 ingredients in a medium sized mixing bowl. Heat a large saute pan over medium heat and place the slaw mixture into the pan. Toss the slaw until the cabbage begins to slightly wilt. Remove the slaw from the heat and season, to taste, with lime juice, soy sauce, and salt and pepper.
• Prepare the rice according to package directions, using chicken stock in lieu of water. Add the remaining ingredients except for the vegetable oil to the rice and combine well. Coat the inside of a dry 1-cup measuring cup with vegetable oil. Pack the rice mixture tightly into the cup and turn it out onto a plate. Re-oil the cup as necessary for additional mounds.
• Combine the cilantro and oil in a blender until a paste forms. Add the remaining ingredients to the cilantro paste and blend well. Pour the sauce into the 4 hollowed lime cups.

EASY SKILLET ASIAN RAINBOW TROUT

Steps:

• Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
• Heat oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

CITRUSY WALNUT-CRUSTED RAINBOW TROUT

Steps:

• Grind walnuts, flour and 1/4 teaspoons each of salt and pepper in a food processor.
• Coat nonskin side of trout with mixture and set aside.
• In a large cast iron or nonstick skillet, saute garlic and shallot in 2 teaspoons of olive oil over medium heat for 3-4 minutes. Transfer to a blender and add broth, cilantro, lemon juice and remaining salt and pepper. Puree until smooth.
• Heat remaining oil in the same skillet over medium heat. Cook trout fillets for 1 minute per side. Pour cilantro broth over fillets and cook until fork tender (3-4 minutes). Serve on plates with remaining cilantro broth spooned over fillets.

RAINBOW TROUT (TILAPIA) BAKED

Steps:

• Preheat oven to 350 degrees. Spray 13X9 inch pan with cooking spray.
• Sprinkle with parsley, lemon juice and salt.
• Heat oil in small skillet; fry onion and garlic till limp.
• Place tomatoes in pan and top with fish.
• Pour onion and garlic mixture over fish, sprinkle the wine evenly on top.
• Bake at 350 degrees for 30-40 minutes.

BRAISED TROUT IN CHILLI BEAN SAUCE (DOU BAN YU)

Steps:

• Make three even, diagonal cuts into the thickest part of each side of the fish, to allow the sauce to penetrate. Rub it inside and out with a little salt, then rub the Shaoxing wine into its belly cavity. Set aside for 10-15 minutes, then drain off any liquid and pat it dry. Rub a little more salt into the skin on both sides (to prevent sticking).
• Add the 1/2 cup (100ml) oil to a seasoned wok over a high flame. When it is hot, slide in the fish and fry on both sides until it is a little golden (it won't be cooked through). You need to turn the fish carefully and tilt it so the oil comes into contact with all the skin. Pour off the oil into a heatproof container and slide the fish on to a plate.
• Clean the wok if necessary, then reheat it over a high flame. Add the 2-3 tbsp oil and reduce the heat to medium. Add the chilli bean paste and stir-fry until the oil is red and smells delicious. Add the ginger and garlic and stir-fry until you can smell them. Pour in the stock and bring to a boil. Slide in the fish and cook for five minutes or so, seasoning with soy sauce to taste. Keep spooning the sauce over the fish and tipping the wok so the whole fish is cooked. (If you are using a larger fish, turn it halfway.) Using a wok scoop and fish slice, carefully lift the fish from the sauce and lay it on a serving dish.
• Increase the heat, stir the potato flour mixture and add just enough to thicken the sauce to a rich, clingy consistency (do this in stages to avoid over-thickening). Stir in the spring onion, then switch off the heat. Stir in the sesame oil and ladle the sauce over the waiting fish.