Thai Style Steamed Ocean Trout Recipes

CRISPY WHOLE THAI FRIED FISH WITH GINGER TAMARIND SAUCE AND COCONUT-CILANTRO RICE PILAF

Steps:

• Special equipment: A large Dutch oven or deep wok, deep-fry thermometer and two 12-inch bamboo skewers
• Prepare the ginger tamarind sauce: In large saute pan over medium-high heat, add 1/4 cup of the canola oil and allow to heat. Add the garlic, shallots and fresh ginger and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the soy sauce, sugar, tamarind paste, fish sauce, sambal and 1/2 cup water. Stir well and cook until the mixture is slightly reduced and has a maple syrup-like consistency, 5 to 6 minutes. Remove from the heat and keep warm until ready to serve.
• Preheat 4 to 5 inches of canola oil to 350 degrees F in a large Dutch oven or deep wok. You need enough oil so the whole fish can be submerged.
• Prepare the fish: Make 3 diagonal slices into the flesh of one side of the snapper, cutting all the way to the bone and spacing the slices 2 inches apart. Repeat with the other side of the fish.
• Combine the cornstarch, rice flour, granulated garlic, ground ginger, salt and pepper in a large baking dish. Lightly dredge the fish all over with the seasoned flour, including inside the cuts. Shake off any excess flour, then form the fish into an "S" curve by threading two 12-inch bamboo skewers through the tail and body so it holds its wavy shape.
• Carefully place the fish into the hot oil so it is almost completely submerged. Fry the fish until deep golden and very crispy, 8 to 10 minutes. As it cooks, use a large metal spoon or ladle to carefully pour hot oil over any exposed part of the fish to ensure it cooks evenly. Carefully remove the fish from the oil and place on a wire rack to drain briefly. Season immediately with salt and lime juice. Carefully remove the skewers from the fish, and place it upright on a platter of Coconut-Cilantro Rice Pilaf. Pour the ginger tamarind sauce over the top. Garnish with the chilies and scallions.
• Rinse the rice by running it under cold water 2 or 3 times until the water runs clear. This removes excess starch and ensures the rice comes out light and fluffy.
• Heat the canola oil in a medium saucepan over medium-high heat. Add the ginger and saute until fragrant, about 2 minutes. Add the chili flakes and rice and stir well to coat the kernels evenly with oil. Add the coconut milk, salt, sugar and 1 cup water. Stir well and bring to a boil. Reduce the heat to a simmer, cover with a lid and cook until all the liquid has absorbed, 10 to 12 minutes. Turn off the heat, keep covered and allow the rice to sit for 5 minutes to steam. Before serving, add the cilantro and fluff with a fork. Yield: 4 to 6 servings

THAI-STYLE STEAMED FISH

Steps:

• Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilli and lime zest over them. Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish. Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.
• Steam for 15 minutes. (If you haven't got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.)

THAI STYLE STEAMED OCEAN TROUT

Steps:

• in a double boiler, pour the water, soy sauce, fish sauce and sesame oil. bring to the boil.
• add the ginger, garlic, sping onions, coriander roots, continue to boil for 5 minutes to infuse flavours.
• put a plate big enough to hold the fish into a steaming basket, which will sit on top of the broth mixture.
• place the fish on plate, skin side up.
• cover the skin with the chopped corriander (leaves and roots) and the chillies.
• put steaming basket on top of the broth and cover. allow to steam for 10-12 minutes depending on how well cooked you like your fish.
• strain the stock and set aside. garnish the fish with boiled ingredients. season with salt and pepper.
• reduce some of the broth and serve over fish.
• best served with steamed jasmine rice.

OVEN STEAMED OCEAN TROUT WITH CAPERS

Steps:

• preheat oven to moderately hot.
• Boil or steam the potatoes until tender, then set aside to serve with the fish.
• Meahwhile place each fish fillet on a piece of aluminium foil, enough to cover and enclose the fish.
• top each fillet with equal amounts of juice, capers, dill, garlic salt and pepper.
• close the aluminium foil over the individual fillets. place on an oven tray and bake for 20 min, or until fish is cooked.
• unwrap, place the fillet on a plate and sprikle with the parsley.

ASIAN RAINBOW TROUT

Steps:

• Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
• Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.