Pan-seared trout takes on a flavorful twist with the addition of Red Boat fish sauce, creating a savory and aromatic dish. The marinade infuses the trout with umami goodness while the pan-searing technique locks in moisture and develops a crispy skin.
Ingredients: 2 trout fillets. 2 tablespoons Red Boat fish sauce. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1 tablespoon honey. Salt and pepper to taste. Fresh cilantro for garnish.
Instructions: Use paper towels to dry the trout fillets, then season them with salt and pepper. To make a marinade, put honey, minced garlic, minced ginger, olive oil, and Red Boat fish sauce in a small bowl. Put the trout fillets in the fridge for 30 minutes with the lid on to let the marinade work its magic. Place the pan on medium-high heat and add a little olive oil. Put the trout fillets in the pan with the skin side down. Cook for three to four minutes, or until the skin is golden brown and crispy. The fillets should be cooked through after being turned over and for another two to three minutes. Take it out of the pan and add fresh cilantro on top. Warm it up and serve it with your favorite sides.
Sylvia
