Fried Trout with Sweet Pork and Green Mango Salad Recipe

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Fried Trout with Sweet Pork and Green Mango Salad
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Ingredients
25
Count
Nutrition
500
Calories
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Combine mango, herbs, jalapeño chile, lime leaves, and ginger in medium bowl. Toss with enough dressing to coat.
  8. 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.
  9. 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.
  10. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 499.92 Kcal (2093 kJ)
Calories from fat 266.94 Kcal
% Daily Value*
Total Fat 29.66g 46%
Cholesterol 45.92mg 15%
Sodium 1714.64mg 71%
Potassium 862.87mg 18%
Total Carbs 41.36g 14%
Sugars 27.38g 110%
Dietary Fiber 4.5g 18%
Protein 22.16g 44%
Vitamin C 35.1mg 58%
Iron 2.7mg 15%
Calcium 86.9mg 9%
Amount Per 100 g
Calories 150.18 Kcal (629 kJ)
Calories from fat 80.19 Kcal
% Daily Value*
Total Fat 8.91g 46%
Cholesterol 13.8mg 15%
Sodium 515.09mg 71%
Potassium 259.21mg 18%
Total Carbs 12.43g 14%
Sugars 8.22g 110%
Dietary Fiber 1.35g 18%
Protein 6.66g 44%
Vitamin C 10.5mg 58%
Iron 0.8mg 15%
Calcium 26.1mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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