Servings: 1 serving
Ingredients
- 1 large Pan sized Whole Brook trout gutted & gilled
- salt
- 2 tbsp Shaoxing wine 1 tbsp for fish, 1 for sauce
- 1/2 cup canola oil plus 2 tbsp
- 2 tbsp Sichuan chilli broad bean sauce less if you don't like very spicy
- 2 tsp ginger finely chopped
- 4 tsp garlic finely chopped
- 1 cup chicken broth low or no sodium
- 1 tbsp corn starch dissolved in 1 tbsp water
- 2 scallions finely sliced
- 3 tbsp cilantro chopped
- 1/2 tsp sesame oil
- 1 tsp light soy sauce
- 1 tsp rice vinegar
Instructions
- Rinse the slime off of your trout and dry off with paper towel. Make three even, diagonal cuts into each side of the fish. Place fish on a platter and lightly salt the fish, rub 1 tbsp of Shaoxing wine into the cavity. Let sit for about 15 minutes. Drain off excess liquid and pat dry.
- Add the 1/2 cup of oil into a large sauce pan or wok over a high flame. When oil is shimmering, add the fish and fry on both sides until it is golden. It shouldn't be cooked completely. Remove fish carefully and place on platter. Two long spatula's work pretty well. Remove used oil and wash out and dry pan or wok.
- Reheat wok or pan over high flame. Add 2 tbsp oil once the wok is hot. When shimmering, add chilli bean paste and stir-fry until the oil is red and fragrant. Add the ginger and garlic and stir-fry till you smell them. Pour in the stock and and bring to a boil. Reduce heat to medium. Gently place fish back in pan or wok. Spoon sauce over the fish while you cook, 5 minutes or so. Taste the sauce. Add soy sauce only if you don't think the salt level is too much.
- Carefully lift fish from the sauce and place on serving dish.
- Increase heat of pan or wok, stir in the corn starch/water mix. Stir till it has a cling to the spoon consistency. You can add a little water if it becomes too thick. Stir in the sesame oil, vinegar, and the scallions. Ladle over fish and sprinkle with cilantro. Serve with a side of rice.
Notes
This will work with other small whole fish just as well. If you can fit two trout in your pan or wok, the amount of sauce will be sufficient for both.
Sichuan Chilli Broad Bean Paste is available at Asian markets. They have it at Veranda in Portland.
Tried this recipe?Let us know how it was!