By Ethnic Seattle Staff
April 27, 2017
Oh, spring. This time of year means emerging from our cocoon and getting some sunshine—whenever the sun decides to show up. Sun or no, it’s always a good time for some fresh fish and home cooking. Taylor Hoang, of Pho Cyclo and Ethnic Business Coalition executive director, has a tasty trout recipe to get you started…
Ethnic Eats: Pan Seared Spicy Lemongrass Rainbow Trout
1 medium size rainbow trout (full body, bone in) (about 1 pound to 1.25 pounds)
½ cup minced lemongrass
1 Tbsp minced garlic
1 tsp salt
½ tsp sugar
½ tsp red pepper flakes
½ tsp yellow curry powder
½ cup canola oil for frying
Clean and descale fish. Using a sharp knife, score a two inch line about 1 inch apart along the body of the fish, on both sides.
In a small bowl, mix all ingredients, except for oil, together. Using your fingers, stuff the lemongrass spice between the flesh of the fish along each section that was scored. Place remaining lemongrass spice in cavity of the body.
Cover and let fish marinate for one to five hours.
Preheat oven to 350 degrees. In a large pan, heat oil on high. Place fish in pan on high heat for two to three minutes, turn and cook other side for two to three minutes. Transfer fish to oven-safe pan and bake for 7 to 9 minutes or until cooked through.
Garnish with lime and fresh herbs. Serve with steamed rice.