By Rosin Saez, with Taylor Hoang
September 29, 2016
Taylor Hoang, owner of the Pho Cyclo Cafes and the Rickshaw Chef, shared a lovely trout recipe with The Seattle Times this week. Staff writer Mark Yuasa says,
“The autumn trout fishery has started to pick up, and the cooler weather and temperatures should have fish more active throughout the state. Bradley Lake in Pierce County was planted on September 12 with 700 trout and another 600 were planted on September 6. Take a last chance for large-sized trout and soak in the fall views of Mount Rainier at Mineral Lake, which is open through Friday, September 30.”
Steamed Trout with Soya Sauce
Serves four people. Prep and cook time: 30 minutes.
2 pounds of trout whole or filleted
¼ cup of Maggi soy sauce
2 Tablespoons of sesame oil
½ cup of thinly julienned ginger
One bunch of green onions, cut 2 inches in length, thinly slice white ends of onion
Two jalapeño peppers, thinly sliced
2 Tablespoons of water
½ teaspoon of white wine vinegar
1 Tablespoon of sugar
½ teaspoon of salt
A pinch of black pepper
Drizzle sesame oil in small pot and heat over medium-high. When the oil is hot, add ginger and saute for three minutes until fragrant. Remove from heat and add soy sauce, water, white wine vinegar, sugar, salt and pepper.
Return to heat over high until sauce comes to a boil, then remove from heat, and add green onions and jalapeños to sauce. Give a good stir to combine ingredients.
Place trout (whole or fillet) in shallow bowl, lightly season with salt and pepper on top. Bring water in steamer to a boil, place bowl with trout in steamer and steam on medium high heat for 20 minutes if whole fish or 12 minutes for fillet.
Remove bowl from steamer and pour out any excess water in bowl. Spoon soya sauce onto fish and serve.