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Ingredients:

• Trout
• Mushrooms
• Bokchoi!
• Broccoli
• Onion
• Ginger
• Fish Sauce
• Oyster Sauce
• Lime Juice
• Pepper and herbs of your choice

So the above was mostly left-overs we had in the fridge but the trout I picked up from the market this morning.

Method over madness?

• Skin the trout ( technique: slight incision underneath the skin for 3cm, clench the skin and angle the knife at 30 degrees, pull out and slide under the fish with the skin against your cutting board – if the knife is sharp enough you’ll pick up momentum and cut the skin away easily. Forgive me if that was common knowledge )
• Dice the mushrooms, broccoli and onion
• Finely slice the ginger
• Olive oil and lime juice the pan, heat and add the trout
• Throw in the onion and ginger, add oyster and fish sauce,
• Add the bokchoi, mushroom and broccoli
• Keep dashing with fish sauce sauce, add pepper and herbs over the top

Notes:

• My broccoli was a few days old and quite stale, I microwaved it for a minute to soften.
• If you feel you’re close to overcooking the trout then try tucking the vegetables under it and keep the trout off the pan itself.
• Remember to flip the trout at some stage

Photos!?

Veg prep:

Trout prep:

Pan (out of the fire):

Product:

Reflection:

• So this was quite similar to my Salmon dish from yester-week. However, I included the ginger and broccoli this time and dropped the rice and nut components.
• Overall I preferred the way the mushrooms and trout itself turned out – I definitely kept the fish tender by tucking the vegetables under it near the end (see above notes).
• The Little Creatures pale ale went great with it

Tags: recipe

This entry was posted on Thursday, November 20th, 2008 at 11:16 am and is filed under Gastronomie. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.