Sugar Spice Rubbed Steelhead Trout With Asian Ginger Veg Recipes

Steps:

• THE RUB:.
• Blend well together and rub into both sides of fish. Let sit in the fridge for at least an hour before baking or grilling. Store extra rub blend in an airtight container and save for another day. This is also nice rubbed on large scallops or prawns!
• THE MAIN DISH:.
• Rub salmon with sugar & spice mix and set aside in fridge for at least an hour. Cut up broccoli into bite sized pieces and trim up peas and beans. Slice up bok choy. In a baking dish, grease lightly with olive oil and place fish in dish. Bake at 400F for 10 minutes -- this will depend on thickness. Mix equal parts soy sauce and brown sugar to make a sweet "slurry", adding a pinch or two of cornstarch. While fish bakes, heat up a teaspoon of sesame oil in a large frying pan or wok, add ginger and garlic and fry 30 seconds, then add broccoli. Stirfry for 1 minute, then add snap peas, beans, and bamboo shoots. Stirfry another couple minutes until veggies are still "al dente". Add bok choy and soya sauce mix and stirfry one more minute. Serve the fish on top of the veggies, with a little of the sauce from the veggies drizzled on the fish. Enjoy!

Steps:

• Note: You will see from the photo how big my trout fillets were. If yours are small then please halve the spice rub mixture as it will be too much.
• Boil, steam or microwave cauliflower, until tender, drain.
• Blend or process cauliflower with butter, vegetable stock and cream, until smooth, season with salt and pepper. I make this first as this can be reheated in the microwave before serving.
• Dry fry spices in a small frying pan, stirring, until fragrant.
• Either grind spices, garlic and rind in a mortar with pestle until crushed. I started out this way then got impatient, and blended them, so really take your pick, I just wanted to go quicker.
• Combine the tablespoon of oil with the spice mixture, rub mixture over fish.
• Cook fish in a large oiled pan, until cooked through.
• While fish is cooking, melt the extra butter in a saucepan, stir over a low heat, about 3 minutes or until browned slightly, remove from heat and stir in juice.
• To Serve: Mound cauliflower puree on a plate top with trout and drizzle with browned butter.