Vietnamese Pan-Seared Trout with Ginger & Scallions (Cá Hồi Chiên Gừng Hành)
Flaky pan-seared trout fillets infused with the vibrant flavors of fresh ginger and crisp scallions, served alongside fragrant sticky rice.
Ingredients
- Sticky Rice70 g
- Fish Sauce15 ml
- Sesame Oil5 ml
- Cooking Oil5 ml
- White Pepper0.5 tsp
- Trout Fillet250 g
- Ginger20 g
- Scallion30 g
- Soy Sauce10 ml
Instructions
- 1Step 1
Rinse sticky rice thoroughly and soak in cold water for at least 30 minutes (or prepare according to package instructions for quick cooking). Cook the sticky rice while preparing the fish.
- 2Step 2
Pat trout fillets dry. Thinly slice ginger into matchsticks. Chop scallions into 1-inch pieces.
- 3Step 3
In a small bowl, combine fish sauce, soy sauce, and sesame oil for the sauce.
- 4Step 4
Heat cooking oil in a non-stick skillet over medium-high heat. Place trout fillets skin-side down (if applicable) and cook for 4-5 minutes until skin is crispy and golden.
- 5Step 5
Flip the fillets and cook for another 3-4 minutes, or until the fish is cooked through and flakes easily.
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