Chinese Shallow-Fried Trout
I made this for the first time last night & really enjoyed it. I'm not a fan of freshwater fish, but this will definitely be added to my favorites.
"Shallow-Fried Trout", adapted fromThe Key To Chinese Cooking by Irene Kuo.
2 trout, cleaned
1 teaspoon salt
Approx. 5 tablespoons oil for frying (canola, peanut, etc.)
1 tablespoon coarsely minced peeled fresh ginger
4 small scallions, coarsely chopped
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons red wine vinegar
2 tablespoons sesame oil
2 teaspoons sugar
Score fish on a slant 3 times on each side. Add salt & enough cornstarch to coat fish to a Ziplock bag. Add fish & toss until thoroughly coated. Combine the sauce seasonings in a small bowl.
Heat a large heavy skillet (I used my large cast-iron pan) over high heat until very hot; add the oil, swirl, & heat for 30 seconds. Scatter in the ginger & scallions & stir briskly. Push them to the side of the pan & add the fish. Brown the fish for 1 minute on each side, then turn the heat down to low & continue to cook each side about 3-4 minutes.
Give the sauce a stir, turn the fish pan back to high & splash the sauce directly over the fish, turning the fish over in the sauce as it sizzles. Remove fish to serving plates.
I was really concerned at how blackened the fish became & was ready for a "charred" experience. Imagine my surprise when the blackened fish turned out to be crispy & outrageously delicious, without even the very slightest taste of char. Go figure.
Served it with Braised Baby Bok Choy - recipe on another thread.