PAN FRIED TROUT (or your choice fish ) WITH CHILI SAUCE

[Korin]

PAN FRIED TROUT (or your choice fish) WITH CHILI SAUCE

http://www.meat-n-veggies.com/2011/0...h-chili-sauce/

Ingredients
2 pounds of wild caught freshwater fish, gutted and cleaned
Salt and pepper
2 tablespoons Olive oil

Sauce
1/4 cup olive oil
1 teaspoon dried chili flakes
1 garlic clove, minced
1 teaspoon ginger root, finely chopped
1 tablespoon chili sauce
2 tablespoons gluten-free soy sauce
1/2 teaspoon pepper
2 teaspoon agave (or sweetener of your choice)
1 scallion finely chopped

Directions
To prepare the fish, clean and dry thoroughly. Season with salt and pepper.

Heat the olive oil in a cast iron skillet at medium heat until shimmering. Fry the fish on one side side at a time until the skin is crisp and golden brown, about 8 -10 minutes per side.
Meanwhile, to make the sauce, heat 1/4 cup of oil in a small pan and once shimmering, turn off the heat and add the chile flakes. Set aside.

In a 10-inch skillet, heat 1 tablespoon olive oil and stir-fry the garlic and ginger root until fragrant, about 30 seconds. Stir in the chili sauce, then add the oil and chile flake mixture. Season with the pepper and agave. Turn off the heat and stir in the scallions. Tip over the fish and serve immediately.

Enjoy,
Korin

[jayman]

Sounds really good! I have to go catch me some trout to try it out now!

Just make sure you don't burn the olive oil. Its a "lower" temp oil, compared to other vegetable oils. Depending on the quality of the oil, and where you read about it, its smoke point (point where it "smokes", or starts to break down) is anywhere from 365 to 400 degrees. This is compared to other oils that have a smoke point of up around 485 degrees.

I'm sure you knew all of this already, but just in case. Or for anyone else reading this that may not have known. Just trying to help out. Thanks again for the recipe!