Crispy Trout in Garlic Sauce Recipe

I was very lucky recently when I went grocery shopping. The store was selling French trout and I immediately picked some up to bring home and cook. When I cooked the trout with the garlic sauce, it was so sweet and tender, that my husband insisted I include the recipe on this website. So here it is.

INGREDIENTS FOR TROUT:

• 10 oz. fresh trout (head and fins removed)
• 3 tbsp. lightly seasoned fish fry mix (can be purchased in many grocery stores)
• 2 tbsp. rice wine vinegar
• ½ cup of water
• ½ cup of olive oil
• 1/3 cup basil leaves
• 2 leaves red lettuce
• 4 each red chili peppers (cut in half)

PREPARATION FOR TROUT:

• Step 1: Combine the fish fry mix with ½ cup of water, mix it thoroughly.
• Step 2: Wash the trout and dip it into the fish fry mix to coat the outside of the trout, then brush it with the rice wine vinegar.
• Step 3: Heat the olive oil in a wok using a medium heat setting, then place the trout in the wok and fry for about 8 minutes on the first side, then flip it and continue frying the other side for about 6 more minutes or until the trout is crispy.
• Step 4: Remove the trout from wok and place on a paper towel to absorb the oil.
• Step 5: Place the red lettuce leaves on a serving platter, and put the fish on top of the lettuce and set aside.
• Step 6: Continuous heating the same wok using a medium high setting, and stir fry the basil leaves for 1 minutes or until crispy, then remove the basil leaves and set aside.
• Step 7: Add the red chili peppers to the wok and stir fry for a few minutes and set aside.

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INGREDIENTS FOR SAUCE:

• 1/3 cup of water
• 1/3 cup of garlic chili sauce
• ¼ cup light brown sugar
• 1/3 cup basil leaves
• 1 tbsp. rice wine vinegar
• 1 tbsp. fish sauce
• 3 tbsp. olive oil
• 1 tsp. corn starch
• 2 tbsp. garlic (chopped)
• 2 tbsp. shallot (chopped)
• ½ tsp. salt
• ½ tsp. black pepper

PREPARATION FOR SAUCE:

• Step 1: In a bowl, combine the garlic chili sauce, rice wine vinegar, fish sauce, salt, black pepper and light brown sugar, mix the contents well, then set aside.
• Step 2: Mix the cornstarch and water, then set aside.
• Step 3: Heat olive oil in a wok using a medium heat setting, and then add the chopped garlic, chopped shallots and then stir fry until fragrant. Then add the basil leaves and the contents of the bowl to the wok. Stir fry constantly for several minutes
• Step 4: Reduce the heat setting and add the cornstarch, stirring for a few minutes until thick and remove from the heat.
• Step 5: Pour the sauce over the crispy trout and garnish with the fried crispy basil on top of the trout.
• Step 6: A side dish with celery and fried chili peppers completes this meal.

Makes for 3-4 servings

Tip: Do not try to turn the trout in the pan too soon as may the fish break up.

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