Catch of the week ? Brown Trout

My husband caught this fish on the weekend. Have you had Brown Trout before? Do not mistaken this with Rainbow trout, they may belong to same family however they are different, Lake trout has white flesh while Rainbow trout has pinky flesh. It is such a slimy creature, it takes us a while to get it ready for cooking.

I prepared the trout with Hot Bean Paste Sauce. you can try this recipe with other seafood or meat.

Ingredients

2 tbsp oil
1 tbsp mince ginger
2 tbsp mince garlic
1 tbsp sweet rice sauce
1.5 tbsp hot bean paste
1 tbsp rice wine
1 tsp sugar
1/4 tsp salt
2 cup water
1 tsp white vinegar (only add before serving)
spring onion
fresh chilli (optional)
potato starch solution (1 tbsp potato starch to 1 tbsp water)

 put 2 tbsp oil on frying pan, add garlic and ginger in, stir until fragrant, add sweet rice sauce stir for 10 second then add hot bean paste let it cook for 15 second and then you can start adding rice wine, salt, sugar and water in. Once the sauce has boil, add the fish in, cover the frying pan and let it simmer for 3-4 minutes, then turn the fish to the other side and simmer again for 3-4 minutes. If you are cooking slice fish/meat, you can add less water and overall simmering time should be less than 5 min.
Add half of the potato starch solution to the hot sauce,wait for the sauce to slightly thicken then add vinegar, spring onion and chilli in and then add the rest of the potato starch. turn off heat and ready to serve

Preparations

Enjoy

Arale79

 

Always becareful when eating trout specially when they are not prepares as a fillet because they have lots of soft tiny almost transparent bones. I have to choke few spoonful of rice down my throat as some of the bone stuck on my throat.