John Myers
Contents
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Ingredients
- 1 Pc. Trout, fresh and gutted
- Flour for flouring
- 2 St. Spring onion stalk sliced
- 1 St. Small ginger tuber peeled and cut into slices
- 3 tbsp Sweet chili sauce or Asian sauce
- 1 ÊL Soy sauce, light
- 0,5 tsp Ground ginger
- 1 tbsp Clarified butter
- Salt, pepper from the mill
Instructions
Trout
- Wash the trout, pat dry, season with salt and pepper. Turn the fish in flour, ie put the ginger slices in the abdomen. Fry the trout in hot clarified butter for approx. 2 minutes on each side until golden brown.
- Put the fish in a dish and cook in the preheated oven for approx. 10 minutes. (Top / bottom heat approx. 160 degrees). Do not turn trout any more. Tip: It is done when the dorsal fin can be easily removed.
sauce
- In the meantime, heat the chilli and soy sauce with the ginger powder with the spring onion in the frying pan for approx. 3-4 minutes.
Serving
- Remove the ginger slices from the fish. Place the trout on a plate and garnish with the sauce.
- I served cooked, Chinese-seasoned vegetables with it. Rice is also ideal as a side dish.
Nutrition
Serving: 100gCalories: 235kcalCarbohydrates: 3gProtein: 0.4gFat: 25g
