Originally Posted by
Egster
What? You want me to give out my family's delicious secret trout recipe that's been perfected by generations of vigorous mercury consumption? On the internet? For free?
Okidoki
Actually we just do a simple asian style steamed whole fish. Trout is especially easy to do since there's no need to scale the fish (unless you want to eat the skin, we don't). Gut clean the trout and put on a plate. Cut up some scallions and ginger slices, stuff some into the gut area and spread some on top of the fish. Carefully put the plate with the fish into the boiling steamer. Try not to overcook, hard to say the timing due to fish size. For 1-2 pounder, about 10-15 mins first and check it for longer if needed. You can test the thickest meat part of the fish with a fork/knife, when the meat comes off the bone easily, it is ready. Take it out of the steamer, dump out all the excess water gathered in the plate. Prepare a frying pan, heat up about 2 teaspoon of cooking oil to boiling (when oil starting to smoke). Pour the hot oil gently onto the fish. Finally, pour some soy sauce over the fish and it's ready to serve.
If all that wall of text doesn't make sense, just google "steam whole fish" for detailed recipe with pics.
One thing to note is that obviously different trout from different places tastes different. Sorry to say, most trout planted in SoCal doesn't taste that great. Someone once describe the meat tastes like masa, bland and flaky. On the other hand, this year, these Calaveras trout farm plants at Wohlford tastes pretty good. These fish have firmer meat, taste similar to the plant trout caught from the eastern sierra. Maybe because they have similar feed, water, and flow for exercise when growing.