Crispy Golden Trout on Fragrant Basmati Rice W/Chile Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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An 1111 Mississippi Restaurant recipe for two. Ingredients:
1 tablespoon chopped cilantro |
1 tablespoon chopped green onion |
1 tablespoon grated ginger |
1 tablespoon sliced shallot |
1 1/2 teaspoons chopped garlic |
1/2 teaspoon black sesame seed |
1/2 teaspoon white sesame seeds |
1 tablespoon red chili paste (sambal oelek) |
2 tablespoons honey |
1/4 cup rice vinegar |
1/4 cup soy sauce |
1/2 cup canola oil |
1/4 cup all-purpose flour |
1/4 cup cornstarch |
salt |
ground black pepper |
2 butterflied skin-on rainbow trout (easier to handle if cut into 4 fillets) |
vegetable oil, for frying |
1 1/2 cups cooked basmati rice, cooled |
1 teaspoon chopped fresh basil |
1/4 teaspoon chopped fresh thyme |
1/4 teaspoon chopped fresh oregano |
1 tablespoon butter |
fresh cilantro stem, for garnish |
Directions:
1. To prepare vinaigrette:> Combine cilantro, green onions, ginger, shallots, garlic, sesame seeds, chile paste, honey, vinegar, soy sauce and oil in a medium bowl; whisk to mix well. Set aside. Vinaigrette can be prepared ahead to enhance flavors; whisk before serving. (Makes about 1 1/2 cups.).
2. To prepare trout and rice: Stir together flour, cornstarch, 1 1/2 teaspoons salt and 1 teaspoon pepper. Dip trout in flour mixture, coating lightly but completely.
3. Heat about 1/8 inch oil in a large skillet over medium-high heat; when oil is hot, add trout, skin side down, and fry about 2 minutes. Turn and fry about 2 minutes more, until cooked through.
4. While fish is cooking, in a second skillet, combine rice, basil, thyme, oregano, salt and pepper to taste and butter; cook and stir until hot, about 5 minutes. Mound the rice mixture in the center of 2 serving plates, creating as much height as possible. Arrange trout on top of rice. Ladle vinaigrette around rice; garnish with cilantro sprigs. Serve immediately. Refrigerate any remaining vinaigrette for later use.
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