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Simple Asian Trout

Preview: Simple Asian Trout

by Dawn T in Rouxbe Videos

Pan-fried steelhead trout with ginger, garlic and Bragg is simple, healthy and delicious.

Serves
4
Active Time
10 mins
Total Time
30 mins

Step 1: Marinating the Trout

Marinating the Trout
  • 1 tbsp garlic (2 cloves)
  • 1 tbsp ginger
  • 1/2 cup Bragg
  • 1/4 tsp white pepper
  • 4 pieces trout fillet

For the marinade, finely mince the garlic and ginger and add to the Bragg along with the white pepper.

Place the trout, skin side up, into a casserole dish and spoon some of the marinade over top.

Allow to marinate for 20-30 minutes in the refrigerator.

Related Drill-downs

Step 2: Pan-frying the Trout

Pan-frying the Trout
  • 1 tbsp vegetable oil

Heat a fry pan to medium high heat and add the oil.

Pan-fry the trout skin-side down.

Leave the trout to cook for a few minutes or until it is cooked almost halfway through.

Flip the fish and cook for a minute or so until done to your liking.

Serve immediately on a bed of rice with steamed vegetables for a light and healthy dinner.

Notes

This trout can be grilled, baked, steamed, or barbequed. The marinade is also equally delicious with salmon, prawns, chicken or tofu.

Comments

What about salmon instead of trout?

Has anyone tried this recipe with salmon instead of trout? The colour of the fish in the video is very similar to that of salmon.

by Javier T | May 9, 2007 7:23pm | Permalink
Great with salmon, prawns, chicken or even tofu!

We often add these little tips in the Chef Notes, which is just above the player to left, underneath the title.

by Dawn T | May 9, 2007 9:49pm | Permalink
Salmon did great

Hey everyone, I tried this recepie with salmon and it turned out really well. Te recepie is easy, fast and delicious. Totally recommendable!.

by Gena G | May 12, 2007 1:40pm | Permalink
A preference for salmon

Overfishing has caused a sharp decline in wild Steelhead populations, so I went with the Alaska Salmon. It was delicious and so easy.

I also used tofu to make an alternative for my one vegetarian guest and she really enjoyed it.

by Aimée S | Nov 20, 2007 2:11pm | Permalink
How can you beat something this good??

Wow. Fast, simple, healthy and doesn't make a huge mess in the kitchen. You can't beat this recipe for a busy weeknight.

I used wild king salmon for this, cooked to to medium rare (about 3 1/2 minutes per side, for 1+ inch thick filets) and served it with the steamed baby bok choi and steamed rice. Just a terrific recipe. For timing, I started marinating the salmon, used a rice cooker to make the rice, and prepped the bok choi while the rice and salmon were doing their things. When my husband finished with the project he was working on, I was able to cook the salmon and bok choi and get dinner on the table in less than 10 minutes. A nice sauvignon blanc was delicious with this.

I had never used Bragg seasoning and this was a great way to introduce this ingredient. I would be an excellent substitution for a soy sauce marinade, as it is milder than soy sauce and doesn't overwhelm the fish.

I will DEFINITELY add this to my "short list" of recipes, particularly for nights when time is limited and I want something fast to serve.

by Elizabeth D | Jan 22, 2008 11:45pm | Permalink

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