Asian Style Rainbow Trout

This is definitely east meets west — as in Far East meets Mountain West. Rainbow trout is hardly a staple of Asian cuisine, but marrying the delicate flavors of Eastern cooking with the savory taste of trout is a home run. This is quick to make and won't last on the plate.

           INGREDIENTS

            METHOD

 • Butterflied trout fillet: 2

 • Soy sauce: 3 tsp

 • Sugar: ½ tsp

 • Salt and Pepper to taste

 • Sesame oil: 1 tbsp

 • Chopped garlic: 1 tsp

 • Chopped ginger: 1 tsp

 • Chopped onion or shallots: ¼ cup (optional)

 • Chopped green or spring onions: 2-3 stalks

 

Remove the main bone of the trout and butterfly  them.

Pour 2 tsp soy sauce over the fish and rub them with sugar, salt and pepper. Keep aside.

Heat sesame oil and shallow fry the fish skin side down till the skin is crispy. (You can fry the other side too, but don't overcook it because it will be cooked again with the ginger garlic.)

Remove the semi-fried fish fillet and in the same oil, sauté the onions or shallots, ginger, garlic and green onions along with 1 tsp soy sauce on medium high heat for a couple of minutes.

 Place the fish in the pan and let it cook again for 2-3 minutes so that the flavors from the pan are infused into the fish.

Remove from heat and spoon the sautéed onions and ginger over the fish. Serve with white or wild rice and pickled radish.

Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.

They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.

Their commitment is to always have only the freshest seafood for your table.

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101 N. Country Club Rd.

Lake Mary, FL 32746

407.330.2425

8780 E CR 466

The Villages, FL 32162

352.751.1755