SPICY PAN FRIED TROUT
From: Christine Williamson of Lake Jindabyne Fishing Adventures
Cooking Time 5-10 minutes pan fried
Preparation Time approximately 30 minutes
4 x Trout fillets
1 Tablespoon Olive oil
1-2 Spring Onions
1-2 cloves of Garlic
1/2 – 1 teaspoon of Chilli (powder or paste)
1 Tablespoon Thai Fish Sauce
2 Teaspoons Brown Sugar
1/2 cup Chicken Stock
1 Tablespoon Lime Juice
2 Teaspoons Cornflour
A little water to thicken the cornflour
Prepare sauce before you start cooking your trout.
Dice the spring onions, garlic and chilli and place into bowls. Heat oil in pan and gently fry the fillets of trout.
This should only take a few minutes either side. Remove fillets from the pan and keep warm.
Put the spring onions, garlic and chilli (to taste), fish sauce, brown sugar, chicken stock and lime juice in a blender and mix together (or by hand if you don’t have a blender).
When this is mixed add to the fry pan and bring to the boil. Reduce heat to simmer. Mix the cornflour and a little bit of water together and add sauce to thicken.
Place the fillets you have kept warm on heated plates and pour the sauce over it.
BBQ TROUT WITH LIME
From: Christine Williamson from Lake Jindabyne Fishing Adventures
Cooking Time 5-10 minutes on a hot BBQ or Open Campfire
1 small Onion
Small amount of butter or margarine
Cook on open fire in fold-up type BBQ griller.
Clean and dry your trout very well. Leave the scales on the trout so it doesn’t dry out.
Dice your lime and onion and place inside your trout, leaving a few pieces of lime for the outside of the trout.
Rub the butter or margarine all over the skin of the fish and then place the fish in the fold up griller placing a few pieces of the lime on either side of the fish.
Now place the fish on a hot BBQ or hot plate over an open fire.
Cook for no more than 2-4 minutes on either side, depending on the size of the fish.
Don’t turn the griller over continuously – just
cook one side and then turn over to cook other side.