Braised Trout In Chilli Bean Sauce Dou Ban Yu Recipes
PAN-FRIED BREADED TROUT
ONE SUMMER when my husband and I were enjoying our first "getaway" in years, we found ourselves stranded in our cabin cruiser with a dead battery. When hunger set in, my husband rigged up a fishing line, and soon there were two trout sizzling on the portable grill. We eventually made it home all right...and kept the recipe we'd devised. -Felicia Cummings, Raymond, Maine
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Rinse fish in cold water; pat dry. In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt and pepper. In another bowl, beat eggs and milk. Dip fish in the egg mixture, then gently roll in the crumb mixture., In a large skillet, fry fish in oil for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon, chives and/or parsley if desired.
Nutrition Facts : Calories 524 calories, Fat 39g fat (8g saturated fat), Cholesterol 152mg cholesterol, Sodium 441mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
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- Steam the fish, drain and put on plate. See this Cantonese Steamed Fish recipe for more details on how to cook your fish.
- While the fish is steaming, prep the vegetables and have your pork ready for cooking. Mix 1 tablespoon water and cornstarch into a slurry mixture and set aside. Measure out shaoxing wine, bean sauce, hoisin sauce, sesame oil, sugar, and white pepper in a small bowl and set aside.
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- Make two or three slits with a knife into the flesh of the fish on each side and pour 1 tablespoon Shaoxing wine over and inside the fish. Mix the chicken broth, soy sauce, black vinegar, 2 teaspoons Shaoxing wine and sugar together in a bowl or measuring cup.
- Heat wok over a high flame until wisps of heat start to rise. Add 1 cup of oil, or enough to fry the fish, and heat to 400°F. Wipe the fish dry and carefully lower into oil. Fry on one side until the skin is lightly brown and crisp. Carefully flip the fish and fry equally on the other side. Remove fish and hold in reserve.
- Pour off oil, clean the wok and return to heat. When wok is hot, add 4 tablespoons fresh oil and heat over a medium-low flame. Add the chili bean paste, ginger, garlic and 1 tablespoon scallion and stir-fry until fragrant. Add the chicken broth sauce mixture and mix well. Return the fish to the wok, cover it with a lid, and let it braise and steam for about 3 minutes. Carefully flip the fish and let it braise on the other side for 3 minutes or until it is done and the fish easily flakes when tested with a fork. Remove the whole fish to a serving platter.
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