SAUTEED TROUT WITH FIVE-SPICE SEASONING (for two)
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
- Rinse the trout inside and out under cold tap water and pat dry with paper towels.
- 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.
- 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.
- Transfer to a warmed platter and garnish with lemon and coriander.
adapted from Ken Hom, Easy Family Recipes from a Chinese-American Childhood