OCTOBER 2014: Pan Seared Rainbow Trout (Chinese inspired recipe)

photoed by A. Rajan

I am a true Fish-eterian. Being from Mumbai, fish has always been a staple food at home. Simple fish plus curry over rice is my comfort food.

Living in Canada, I have developed and acquired taste for fish that’s available here.  I absolutely love Rainbow Trout, for its mild flavour and good health profile.  This sort of fish isn’t really a curry delight.

I bake the Rainbow Trout with some lemon garlic butter on top, served with mashed potatoes on the side; this is how I usually make it.

This time, I wanted something different. I had some left over rice, which I wasn’t in mood to save for next day. Rice and fish are great with each other. I was not in the mood for any curry, so I decided to experiment with Chinese style Rainbow Trout.

Ingredients:

• Fillet of Rainbow Trout, cut into two pieces
• 1 tsp soy sauce
• Crushed black pepper and salt
• Brown sugar (dash on each fillet)
• 1 clove of minced garlic
• A little ginger, minced
• 2 Scallions (spring onions), thinly sliced lengthwise (little bit of greens saved for garnish later)

photoed by A. Rajan

The Procedure is simple…

* Drizzle some soy sauce over the fish, sprinkle salt and pepper and brown sugar on each fillet.

* Put some Olive Oil in the pan; add the scallions in the skillet. Sauté.

* Add minced ginger and garlic.

* Then, place the fillet onto the skillet, skin side down.

* I cooked the fish three minutes on the each side equalling six minutes. It was not over or underdone and turned out moist and flaky. Just the way it should be. Skin was nicely crisp and golden, which made it all the more special.

* I served it on the plate of rice with some garnish of scallion greens.

photoed by A. Rajan

Utterly gluttony delicious! J

--A.R.

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D' HAIKU

Chinese inspired meal

from a trout who stained its scales

from the rainbow's end.

--D.L.