Pan
sauted spicy rainbow trout
The
spice mix I used can be easily adapted to any geographic area.
Serves:
4
Course:
main
4
fillets rainbow trout
4
baby plums
2
sprigs coriander leaf
First
marinade
2
g turmeric powder
Salt
to taste
Juice
of 1 lemon
Second
marinade
1
sprig curry leaf
5 garlic cloves
10
g fennel seeds
5
shallots
10
g black peppercorn
5
g red chilli powder
10
g coriander powder
Clean
the fish, check for any bones, wash, and pat dry. Score fish on skin side,
apply first marinade, and set aside.
Grind
together curry leaf, fennel seeds, peppercorn, shallots, and garlic to a smooth
paste; mix in coriander powder, chilli powder, and salt; and apply the mixture
evenly on both sides of the fish.
Keep
refrigerated for at least half an hour. Heat coconut oil in a thick-bottomed
pan. Fry fish on skin side until 80 per cent done on medium, turn, and remove
to a kitchen towel.
The
fish will cook fast depending on thickness; keep it moist for a brilliant
mouthfeel. Pan-fry plum tomatoes; serve with coriander leaf.
Suggestions:
Oily
fish is best suited for pan-frying, including mackerel, trout, salmon, and
sardine.
For
restaurants, you can keep the marinade ready in advance; apply the first
marinade, then the second, and cook when ready to serve.
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