Originally, I had intended to poach Chef Doru’s Baked Rainbow Trout with Vegetables http://chefdoru.com/2012/11/18/baked-rainbow-trout-with-vegetables/ because it looked and sounded fabulous and I knew the fishmonger had so very lovely, fresh, rainbow trout.
But then, today being Friday, the Vietnamese lady was in the market with her prepared noodles and gangster, tiny red chillies. Mind snatched again! I guess I’ll have to buy more trout because I do want to make Chef Doru’s recipe.
Baccarat baby! Did your grandmother have a bowl of the same design? Ours did 🙂 So that’s why we bought it. Yes, totally gratuitous photo.
I made an Asian/Thai like marinade stopping at only one of the chillies because when I was seeding it, both Jade and I broke out in uncontrollable coughing fits. Two or more would have been senile.
Spicy Asian Rainbow Trout
2 rainbow trout, gutted, etc.
5 large garlic cloves, chopped
1 tiny, mean chilli, seeded and sliced
4 tbsp oyster sauce
4 tbsp tamari soy sauce
1 tbsp nuoc mam
2 tbsp hon-mirin
Pinch of black pepper
Juice of one lime
Cut 3 slashes on each side of the trout and place in a shallow marinating pan. Mix the garlic, chilli, oyster sauce, soy sauce, nuoc mam, mirin, pepper and lime juice together, then pour over the fish. Marinate in the refrigerator for about an hour.
Remove the fish from the pan, reserving the marinade. In a baking pan, fashion an aluminum foil tent, place the trout inside, close and bake in a 400 F oven for 20 minutes. Open the tent, brush with reserved marinade, then broil until browned.
Serve with cilantro, limes and leftover marinade.
Wine suggestion: Sancerre Rose