- Mar 25, 2006
- Culpeper, VA
I tried a new recipe tonight from Irene Kuo's "The Key to Chinese Cooking" - "Shallow-Fried Brook Trout". Served it with Braised Baby Bok Choy garnished with hot sesame oil. Turned out very well & could easily be one of my new favorite ways to use trout, which isn't one of my favorite fish since I find it rather bland.