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Sunday, 20 October 2013

PAN SAUTED SPICY MARINATED RAINBOW TROUT AN ALLTIME FAVOURITE KERALA FISH RECIPE

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.

Lobster, prawn, fresh clam, and mussel can be pan-fried using this style of marinade.