15 May 2012

Sea-trout served 2 ways Asian Style

Our fishmonger showed us nice big sea-trout fillets, skin on. Back home we turned to Rick Stein to see what to make of it. We decided on two preparations:
Japanese fishcakes made from the tail part, with ginger and spring onions and
fry the thicker part wth a soy, ginger and chili glaze

Sea-trout: 2 big or 2 small fillets
Ginger root: 4 cm, very finely chopped
Spring onions: 1, finely chopped
Chestnut mushrooms: 4 (2 finely chopped, the rest thickly sliced)
Garlic: 1 clove finely chopped
Chilli: 1 small, finely chopped
Balsamic vinegar
Sesame oil
Caster sugar
Coriander: some sprigs
Salad: for instance 4 green asparagus and rocket

Cut the fillets in half. Put the top, thicker halves aside and start with the tails and remove the skin. Pinbone them if necessary. Cut them lengthways into long, thin strips. Then cut across into very small cubes. Too small and you end up with pate, too big and it won't hold together.

Put the cubes in a bowl and mix with half the ginger, the sping onions, chopped mushroom. Whisk 1/2 egg and add to the mixture, with some salt and pepper. Wet your hands and shape into 2 patties about 8 cm in diameter. Or use 2 serving rings if you have them, so you can use a fork instead of your hands.

For the salad: cut the asparagus in 3 parts and cook them 4 or 5 mins in salted water. Wash and dry the rocket. Whisk 2 tsp soy sauce, 1 tsp sesame oil, 1 tsp water and a pinch of caster sugar into a dresssing

Heat 2 frying pans, lightly oiled:
one to fry the fillets for 30 sec on each side, then take the pan off the heat.
Put the cakes in the other one, on medium heat. Fry each side for about 1 1/2 mins, untill golden brown and cooked through.
In the meantime add the garlic, 4 tbsp soy sauce, 2 tbsp balsamic vinegar, the other half of the ginger and chilli to the fillets.
Reduce the heat and cook for about 3 mins, untill the trout is just cooked through.

Warm 2 plates in the microwave.
A fishcake and a fillet on each plate, with
the salad of rocket, asparagus and ( if you
want, briefly fried) mushrooms. Drizzle the
dressing over the salad and the glaze over
the fillets.
Decorate with coriander

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