You may also like
Categories:
cilantro green onion ginger shallot garlic black sesame seed white sesame seeds red chili paste honey rice vinegar soy sauce canola oil flour cornstarch salt ground black pepper trout vegetable oil Basmati rice fresh basil thyme fresh oregano butter cilantro stem
Viewed: 14 - Published at: 8 years agoIngredients
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped green onion
- 1 tablespoon grated ginger
- 1 tablespoon sliced shallot
- 1 12 teaspoons chopped garlic
- 12 teaspoon black sesame seed
- 12 teaspoon white sesame seeds
- 1 tablespoon red chili paste (sambal oelek)
- 2 tablespoons honey
- 14 cup rice vinegar
- 14 cup soy sauce
- 12 cup canola oil
- 14 cup all-purpose flour
- 14 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 12 cups cooked basmati rice, cooled
- 1 teaspoon chopped fresh basil
- 14 teaspoon chopped fresh thyme
- 14 teaspoon chopped fresh oregano
- 1 tablespoon butter
- fresh cilantro stem, for garnish
Method
- 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.
- ).
- 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.
- 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.
- 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.
