Wednesday, February 3, 2010

Black Bean sauce Trout

Adapted from Bon Apetit

2 slices of trout or catfish filets
3/4 cup flour
1/4 cup chopped green onions
1/4 cup chopped cilantro

Black Bean Sauce Ingredients:

1/2 cup soy sauce
1/4 cup Asian fermented black beans, rinsed well, drained
1/4 cup rice vinegar
3 tablespoons water
3 tablespoons (packed) thinly sliced ginger
1 tablespoon chopped peeled fresh ginger
3 garlic cloves, chopped


1. Blend Black Bean Sauce ingredients in processor until finely chopped. (Can be prepared 1 day ahead. Cover and refrigerate.)
2. Sprinkle trout with enough flour to coat on all sides.
3. Heat oil in heavy large skillet over medium-high heat. Gently slide 1 trout filet into skillet and fry until golden and almost cooked through, about 3 minutes per side. Transfer to plate with paper towel to absorb oil. Repeat frying with second filet.
4. Plate fish filets and pour Black Bean-Soy Sauce over . Garnish platter with cilantro and green onions. Serve immediately.

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