Fried Trout With Sweet Pork And Green Mango Salad Food

FRIED TROUT WITH SWEET PORK AND GREEN MANGO SALAD

Steps:

• For sweet pork:
• Heat 1/2 cup vegetable oil in small saucepan over high heat. Add shallots and cook until golden brown and crisp, about 10 minutes. Using slotted spoon, transfer fried shallots to paper towels to drain.
• Grind peppercorns and star anise to powder in spice grinder. Transfer ground spices to mini processor. Add cilantro stems, garlic, and ginger; grind to paste. Set spice paste aside.
• Place pork in medium bowl. Place bowl on steamer rack in pot. Cover pot and steam pork over high heat until tender, about 20 minutes. Cool; cut into 1/2-inch pieces.
• Heat remaining 1/4 cup oil in heavy large skillet over medium heat. Add steamed pork and sauté until crisp, about 10 minutes. Using slotted spoon, transfer pork to clean bowl.
• Pour off all but 2 tablespoons fat from skillet and add spice paste. Cook over medium-high heat until beginning to brown and crisp, about 2 minutes. Mix in palm sugar, then 1/3 cup water and fish sauce. Stir until palm sugar melts and caramelizes, about 5 minutes. Add remaining 1/3 cup water and boil until sauce thickens and coats spoon, stirring occasionally, about 5 minutes. Mix in pork. do ahead Can be made 1 day ahead. Cover and refrigerate pork. Cover shallots and store at room temperature. Add shallots to pork and warm over medium heat before using.
• For salad and dressing:
• Blend lime juice, cilantro stems, fish sauce, palm sugar, bird chiles, and garlic in blender until smooth. Season dressing to taste with salt. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Combine mango, herbs, jalapeño chile, lime leaves, and ginger in medium bowl. Toss with enough dressing to coat.
• For trout:
• Heat 1 1/2 tablespoons oil in each of 2 large skillets over high heat. Open trout like book. Sprinkle each with salt and pepper. Add 1 to each skillet, skin side up. Cook until browned and cooked through, 2 to 3 minutes per side. Transfer trout to platter, skin side down. Spoon warm pork and shallot mixture over each;top each with half of salad.
• More info:
• This recipe calls for green mango, which is an under-ripe mango, rather than a specific variety. When shopping for green mangoes, choose fruit that is firm to the touch.
• What to drink:
• With this menu, try a bottle of Riesling. We particularly like the Smith-Madrone 2007 Riesling from Napa Valley ($25). The mango, pineapple, and citrus flavors of the wine are the perfect complement to this meal. While you're at the market, look for a Thai beer like Singha, which is produced by Thailand's first and largest brewery.

GREEN MANGO SALAD

Steps:

• Mix mangoes, onion, avocado, and peanuts together in a large bowl.
• Combine soy sauce, sugar, lime juice, Thai pepper sauce, and garlic in a small bowl. Pour dressing over mango mixture. Stir until thoroughly coated.
• Let salad sit at room temperature for 10 minutes before serving so flavors can blend.

MANGO & SWEET PORK TACOS

Steps:

• On a single flour tortilla, scoop a 1/3 cup of sweet pork into the middle. Scoop several large Tablespoons of Mango salsa on top of sweet pork. Fold up and devour. Repeat.

THAI PORK CHOPS WITH CHUNKY MANGO SALAD

Steps:

• To make the dressing, mix the sweet chilli sauce, lime juice, and 1 tbsp of the sesame oil in a bowl, stirring to combine.
• Take 1tbsp of the dressing mixture and put it in a separate bowl, then add the fish sauce, remaining sesame oil, half the coriander, the garlic, and the pork, and toss so the meat is well coated.
• Preheat the grill. In a serving bowl, mix the cucumber, mango, onion, and remaining coriander. Grill the pork for 2-3 minutes on each side, until cooked through. Dress and season the salad, and serve with the pork, along with some rice, if you like.

PAN FRIED TROUT

Steps:

• Rinse trout fillets under cold running water, pat dry and cut in serving pieces.
• Fry bacon until crisp.
• Remove from pan and drain on paper towels.
• Set aside.
• In a bowl, beat egg.
• Stir in milk, salt and pepper.
• In a pie plate, combine flour, cornmeal, and paprika.
• Dip fish pieces in egg mixture, then coat with flour mixture.
• Fry in the reserved (hot) bacon fat until fish are golden brown, 2-3 minutes on each side.
• Drain on paper towels and garnish with bacon.

PORK & MANGO STIR-FRY

Steps:

• Cut tenderloin lengthwise in half; cut each half crosswise into thin slices. Toss pork with 1 tablespoon oil, salt and, if desired, pepper flakes. Cook pasta according to package directions., Place a large nonstick skillet over medium-high heat. Add half the pork; stir-fry 2-3 minutes or just until browned. Remove from pan; repeat with remaining pork., Stir-fry snap peas and red pepper in remaining oil 2-3 minutes or just until crisp-tender. Stir in marmalade, teriyaki sauce, brown sugar and garlic; cook 1-2 minutes longer. Return pork to pan. Add mango and cashews; heat through, stirring to combine. Serve with pasta.