Herb Crusted Trout With Shiitake Sticky Rice And Shiso Oil Food

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SHISO OIL



Shiso Oil image

Provided by Ming Tsai

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 cup shiso leaves
1/2 cup spinach leaves
1 teaspoon salt
1 teaspoon sugar
2 cups canola oil

Steps:

  • In a pot of boiling, well salted water, blanch shiso and spinach for 30 seconds and shock in ice bath. Squeeze out water and place in blender cup with salt and sugar. With blender on high speed, add canola oil in a steady stream. Blend for 5 minutes until cup gets slightly warm. This oil may be done a day in advance and will keep in the refrigerator for at least 1 week.

HERB CRUSTED TROUT WITH SHIITAKE STICKY RICE AND SHISO OIL



Herb Crusted Trout with Shiitake Sticky Rice and Shiso Oil image

Provided by Ming Tsai

Categories     main-dish

Time 30m

Yield 4 Servings

Number Of Ingredients 7

4 trout fillets, skinless
2 eggs
All purpose flour
1 cup panko crumbs
1/3 cup shiso leaves, chiffonade
1 teaspoon ground coriander
Salt and pepper to taste

Steps:

  • Mix the panko, coriander and shiso. Season the fillets. Dredge the fillets in flour, egg then panko. Deep fry at 350 degrees for 6 to 8 minutes until golden brown.

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