Herb Crusted Trout With Shiitake Sticky Rice And Shiso Oil Recipes

HERB CRUSTED TROUT WITH SHIITAKE STICKY RICE AND SHISO OIL

Herb Crusted Trout with Shiitake Sticky Rice and Shiso Oil image

Provided by Ming Tsai

Time 30m

Number Of Ingredients 7

Ingredients

4 trout fillets, skinless
2 eggs
All purpose flour
1 cup panko crumbs
1/3 cup shiso leaves, chiffonade
1 teaspoon ground coriander
Salt and pepper to taste

Steps:

Mix the panko, coriander and shiso. Season the fillets. Dredge the fillets in flour, egg then panko. Deep fry at 350 degrees for 6 to 8 minutes until golden brown.

BAKED TROUT WITH SHIITAKE MUSHROOMS, TOMATOES, AND GINGER

Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger image

Provided by Adrienne Inskeep

Categories Ginger Mushroom Onion Tomato Bake Quick & Easy Low Cal Trout Healthy Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 10

Ingredients

Nonstick cooking spray
2 whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied
2 green onions, chopped
2 large fresh shiitake mushrooms, stemmed, caps thinly sliced
1/2 cup chopped seeded tomatoes
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
4 teaspoons soy sauce
2 teaspoons Asian sesame oil
Fresh cilantro sprigs

Steps:

Preheat oven to 400°F. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.
Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes.

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