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Spinach &Trout


Quick Stir fry Water Spinach and Grilled Trout


2 medium size Fresh Trout, clean well and gut the stomach
some Fresh Sea salt and ground pepper, to season the fish
1/2 piece Lemon zest, for garnish
1/4 piece Carrot, julienne for garnish
2 stems Green onions, diced thinly
1 lb. Water Spinach, cut into halves trim the hard ends wash well and drain
if this is not available you ca use 1 lb. Normal spinach
2 cloves Fresh garlic, minced
1/2 inch Fresh ginger, sliced match stick sizes
1 medium Onion, chopped roughly
1small can Salted Bean Curd, diced in little cubes available in Asian Stores
some Fish Sauce or Light soy sauce to taste, optional
1/3 tsp. White Sugar
2 tbsp. Cooking oil

Preheat griller to medium heat season the trout with salt and pepper, grill to cook turning both sides at least every 5-6 minutes, until cook.

Serve in a good size of dish, arrange and sprinkle all the garnishes evenly.

While you're grilling, heat a medium skillet with the cooking oil, then sauté the garlic, ginger and onion until golden brown for at least 5 minutes.

Add the spinach and cook slowly and mix to stir in the diced bean curd, mashed using fork to incorporate to the spinach, stirring occasionally.

Sprinkle some white sugar and fish or soy sauce, cover to cook for 2 minutes.

Remove immediately on the skillet and put in a serving dish with the grilled trout on the side and serve with bed of steamed rice.

Serve 2 people.

Cooking time: 25-30 minutes

Preparation time:15 minutes

Simple tips:

Water spinach is only available on Asian groceries or stores.

To cook this vegetable dish, you can omit the fish or soy sauce, because bean curd is almost salty, it's fermented in salt.

You can always mix diced pork or even shelled shrimps, if you like.

Grilling trout can always be wrap by banana leaves or foil wrap, to avoid burning quickly, these help to moisten and keep the fantastic flavor of the fish.





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Last modified: May 26, 2003