Originally, I had intended to poach Chef Doru’s Baked Rainbow Trout with Vegetables http://chefdoru.com/2012/11/18/baked-rainbow-trout-with-vegetables/ because it looked and sounded fabulous and I knew the fishmonger had so very lovely, fresh, rainbow trout.
But then, today being Friday, the Vietnamese lady was in the market with her prepared noodles and gangster, tiny red chillies. Mind snatched again! I guess I’ll have to buy more trout because I do want to make Chef Doru’s recipe.
Baccarat baby! Did your grandmother have a bowl of the same design? Ours did 🙂 So that’s why we bought it. Yes, totally gratuitous photo.
I made an Asian/Thai like marinade stopping at only one of the chillies because when I was seeding it, both Jade and I broke out in uncontrollable coughing fits. Two or more would have been senile.
Spicy Asian Rainbow Trout
2 rainbow trout, gutted, etc.
5 large garlic cloves, chopped
1 tiny, mean chilli, seeded and sliced
4 tbsp oyster sauce
4 tbsp tamari soy sauce
1 tbsp nuoc mam
2 tbsp hon-mirin
Pinch of black pepper
Juice of one lime
Cilantro
Limes
Cut 3 slashes on each side of the trout and place in a shallow marinating pan. Mix the garlic, chilli, oyster sauce, soy sauce, nuoc mam, mirin, pepper and lime juice together, then pour over the fish. Marinate in the refrigerator for about an hour.
Remove the fish from the pan, reserving the marinade. In a baking pan, fashion an aluminum foil tent, place the trout inside, close and bake in a 400 F oven for 20 minutes. Open the tent, brush with reserved marinade, then broil until browned.
Serve with cilantro, limes and leftover marinade.
Wine suggestion: Sancerre Rose
Cooking in Sens 
That’s my kind of garlic dish – it looks delicious 😉
Thanks Mad.
This would clear the sinuses! Love the flavour profile. It looks beautiful. We didn’t have crystal that pattern but I understand the pull of it when you see something that just like your mum or Grammy had. Funny how it is passed down.
Thank you. It may have not been Baccarat but when we saw it, we both said it reminded us of our grandmothers’ bowls.
This looks incredibly delicious! Lovely photos and a great recipe. Stop by and say hi 🙂
Thank you Christina.
I have a new found love for rainbow trout. This looks delicious, I will be trying this out someday =) thanks!
You are welcome Casey Lee. Rainbow trout is wonderful. Check out Chef Doru’s recipe also.
Thanks, I’ll check it out. I actually have a rainbow trout recipe, maybe I’ll post that today =P
NIce recipe. By the way, just how serious was the Baccarat shopping spree?
It was mild, Roger. All I bought was the wine and water for the blog and the bowl in memory of the grandmothers. Next time will be serious 😉
Damn impressive
Thank you!
I’m going to eat that really fast because it’s looking at me with guilty eyes. And also because it looks (ha) fantastic.
You have to eat the head first and then the rest without guilt 😀
Just the other day I saw some gorgeous rainbow trout at the fish market. I didn’t buy any and now I’m convinced to go back. What a recipe!
Thank you tiny.
Your photos of stunning – they deserve an award! We are having a fish barbecue today.
Thank you. I’d like to see the pictures of the barbecue:)
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Wow, that fish IS fresh 🙂 Perfect for Aisan style flavours!
What’s the story on the accompanying noodles? Please post recipe. Thanks!
As per post: “But then, today being Friday, the Vietnamese lady was in the market with her prepared noodles and gangster, tiny red chillies. Mind snatched again! I guess I’ll have to buy more trout because I do want to make Chef Doru’s recipe.”
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