Tag Archives: ginger and lemongrass glaze

Spicy Soy and Ginger Glazed Rainbow Trout with Green Onion and Cilantro Jasmine Rice with Baby Corn

27 Mar

Both delicious and sustainable, farm-raised rainbow trout (also marketed as golden trout or ruby red trout) is quite healthy, with loads of vitamins, minerals, and omega-3 fatty acids.  This dish was, in Zak’s words, a “citrus explosion.”  I thought the bright citrus flavors of the glaze and the rice worked well with the natural fattiness of the trout.  This dinner was extremely easy and came together very quickly, but made a big impact as far as flavor goes.

Spicy Soy and Ginger Glazed Rainbow Trout with Green Onion and Cilantro Jasmine Rice with Corn

Spicy Soy and Ginger Glazed Rainbow Trout:

1 lb. farmed rainbow trout

1/4 cup light soy sauce

1 lime, juiced

1 tbs. sesame oil

1 tbs. rice wine vinegar

1 tbs. honey

1 tbs. jalapeño, minced

1 tbs. fresh ginger, minced

1 tsp. lemongrass, minced

Whisk together all ingredients, except trout and olive oil.  Place trout and marinade ingredients in a ziplock bag and marinate 2 hours.

Remove fish from marinade.  Reserve 1/4 cup marinade for baby corn below.  Add remainder of marinade to a small saucepan and simmer over medium-low heat for 20 minutes until thickened to form a glaze.

Heat a 10″ cast iron pan over medium-high heat.  Add trout, skin side up.  Brush skin side with glaze.  Cook until golden brown, about 3-4 minutes.  Flip, brush with glaze, and cook another 3-4 minutes until cooked through or to desired consistency.

Add remaining glaze and serve with green onion and cilantro jasmine rice with baby corn and a lime wedge.

Green Onion and Cilantro Jasmine Rice with Baby Corn:

1 cup jasmine rice

2 cups ruby red grapefruit juice

1/2 cup green onion, very thinly sliced

1/2 cup fresh cilantro, finely chopped

1 tbs. ground ginger

1 can whole baby corn, drained and rinsed

1/4 cup spicy soy and ginger marinade, reserved from above

Cook jasmine rice according to package instructions, substituting ruby red grapefruit juice for water (mine called for 2 cups, as listed above).  Combine with green onions, cilantro, and ground ginger.  Set aside.

While rice is cooking heat reserved marinade in a small sauté pan.  Add whole baby corn and toss to coat.  Cook, stirring frequently, until heated through and coated with glaze, about 5-7 minutes.  Serve atop green onion and cilantro jasmine rice.

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