SAUTEED TROUT WITH FIVE-SPICE RUB

SAUTEED TROUT WITH FIVE-SPICE SEASONING (for two)

 OLYMPUS DIGITAL CAMERA  OLYMPUS DIGITAL CAMERA

two whole, 10 to 12 ounce trout, cleaned and boned, leaving the head and tail intact

½ teaspoon five-spice powder

½ teaspoon salt

freshly ground black pepper to taste

½ cup all-purpose flour spread on a plate

2 tablespoons peanut oil

1 lemon, quartered

fresh coriander sprigs for garnish


 

  1. Rinse the trout inside and out under cold tap water and pat dry with paper towels.
  1. Mix the five-spice powder with the salt and pepper and sprinkle the mixture evenly over the trout. Dredge the trout in the flour, shaking off excess.
  1. Heat a large frying pan over high heat until it is hot. Add the oil, and when it is hot and slightly smoking, turn the heat down to medium and pan-fry the trout, turning once, until they are brown and crispy, about 5 minutes per side.
  1. Transfer to a warmed platter and garnish with lemon and coriander.

 

adapted from Ken Hom, Easy Family Recipes from a Chinese-American Childhood

 

 

 

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