Crispy Golden Trout on Fragrant Basmati Rice W/Chile Vinaigrette

Submitted by gailanng

"An 1111 Mississippi Restaurant recipe for two."

 

• Ready In: 40mins
• Ingredients: 24
• Serves: 2

ingredients

• For vinaigrette

• 1 tablespoon chopped cilantro
• 1 tablespoon chopped green onion
• 1 tablespoon grated ginger
• 1 tablespoon sliced shallot
• 1 1⁄2 teaspoons chopped garlic
• 1⁄2 teaspoon black sesame seed
• 1⁄2 teaspoon white sesame seeds
• 1 tablespoon red chili paste (sambal oelek)
• 2 tablespoons honey
• 1⁄4 cup rice vinegar
• 1⁄4 cup soy sauce
• 1⁄2 cup canola oil

• For trout and rice

• 1⁄4 cup all-purpose flour
• 1⁄4 cup cornstarch
• salt
• ground black pepper
• 2 butterflied skin-on rainbow trout (easier to handle if cut into 4 fillets)
• vegetable oil, for frying
• 1 1⁄2 cups cooked basmati rice, cooled
• 1 teaspoon chopped fresh basil
• 1⁄4 teaspoon chopped fresh thyme
• 1⁄4 teaspoon chopped fresh oregano
• 1 tablespoon butter
• fresh cilantro stem, for garnish

directions

1. To prepare vinaigrette:> Combine cilantro, green onions, ginger, shallots, garlic, sesame seeds, chile paste, honey, vinegar, soy sauce and oil in a medium bowl; whisk to mix well. Set aside. Vinaigrette can be prepared ahead to enhance flavors; whisk before serving. (Makes about 1 1/2 cups.).
2. To prepare trout and rice: Stir together flour, cornstarch, 1 1/2 teaspoons salt and 1 teaspoon pepper. Dip trout in flour mixture, coating lightly but completely.
3. Heat about 1/8 inch oil in a large skillet over medium-high heat; when oil is hot, add trout, skin side down, and fry about 2 minutes. Turn and fry about 2 minutes more, until cooked through.
4. While fish is cooking, in a second skillet, combine rice, basil, thyme, oregano, salt and pepper to taste and butter; cook and stir until hot, about 5 minutes. Mound the rice mixture in the center of 2 serving plates, creating as much height as possible. Arrange trout on top of rice. Ladle vinaigrette around rice; garnish with cilantro sprigs. Serve immediately. Refrigerate any remaining vinaigrette for later use.