Best 3 Sugar Spice Rubbed Steelhead Trout With Asian Ginger Veg Recipes
Indulge in a culinary journey with our delectable Sugar and Spice Rubbed Steelhead Trout with Asian Ginger Vegetables. This tantalizing dish features succulent steelhead trout fillets coated in a vibrant blend of brown sugar, aromatic spices, and zesty citrus, roasted to perfection for a crispy exterior and tender, flaky interior. Accompanying the trout is a vibrant medley of Asian-inspired ginger vegetables, sautéed in a symphony of flavors that include fresh ginger, garlic, soy sauce, and sesame oil. This delightful combination of sweet, savory, and tangy notes will tantalize your taste buds and transport you to a culinary paradise.
Let's cook with our recipes!
SUGAR & SPICE RUBBED STEELHEAD TROUT WITH ASIAN GINGER VEG
A great way to show off fresh fish....any fish works well! http://dosesofnourishment.blogspot.com/2010/02/sugar-spice-rubbed-steelhead-with-asian.html
Provided by HannahBanana aka Am
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- THE RUB:.
- Blend well together and rub into both sides of fish. Let sit in the fridge for at least an hour before baking or grilling. Store extra rub blend in an airtight container and save for another day. This is also nice rubbed on large scallops or prawns!
- THE MAIN DISH:.
- Rub salmon with sugar & spice mix and set aside in fridge for at least an hour. Cut up broccoli into bite sized pieces and trim up peas and beans. Slice up bok choy. In a baking dish, grease lightly with olive oil and place fish in dish. Bake at 400F for 10 minutes -- this will depend on thickness. Mix equal parts soy sauce and brown sugar to make a sweet "slurry", adding a pinch or two of cornstarch. While fish bakes, heat up a teaspoon of sesame oil in a large frying pan or wok, add ginger and garlic and fry 30 seconds, then add broccoli. Stirfry for 1 minute, then add snap peas, beans, and bamboo shoots. Stirfry another couple minutes until veggies are still "al dente". Add bok choy and soya sauce mix and stirfry one more minute. Serve the fish on top of the veggies, with a little of the sauce from the veggies drizzled on the fish. Enjoy!
ASIAN RAINBOW TROUT
This delicious, simple recipe that I put together after asking various people what to do with rainbow trout! The soy sauce can be adjusted to taste. My family loves this with steamed rice and snow peas.
Provided by KerriJ
Categories World Cuisine Recipes Asian
Time 27m
Yield 4
Number Of Ingredients 8
Steps:
- Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
- Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.
Nutrition Facts : Calories 222.1 calories, Carbohydrate 2.7 g, Cholesterol 99.1 mg, Fat 7 g, Fiber 0.4 g, Protein 34.9 g, SaturatedFat 1.4 g, Sodium 204.1 mg, Sugar 1.5 g
SPICE RUBBED TROUT WITH CAULIFLOWER PUREE
This is super simple, quick and easy recipe to make yet it tastes great, is low is carbs and high in protein. I love fish but have not made trout often, I always thought I just didn't like it. That is until my hubby made a mistake one day and purchased smoked trout instead of the smoked salmon I had asked for. When I tasted it I could not believe how close to smoked salmon it was just a bit saltier and a little stronger in taste. I figured if smoked trout was not dissimilar, then surely fresh would be the same and it was. I still prefer salmon as trout is a more bonier fish, so you get a lot of small bones left in, but not so much that it is annoying.
Provided by The Flying Chef
Categories Trout
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Note: You will see from the photo how big my trout fillets were. If yours are small then please halve the spice rub mixture as it will be too much.
- Boil, steam or microwave cauliflower, until tender, drain.
- Blend or process cauliflower with butter, vegetable stock and cream, until smooth, season with salt and pepper. I make this first as this can be reheated in the microwave before serving.
- Dry fry spices in a small frying pan, stirring, until fragrant.
- Either grind spices, garlic and rind in a mortar with pestle until crushed. I started out this way then got impatient, and blended them, so really take your pick, I just wanted to go quicker.
- Combine the tablespoon of oil with the spice mixture, rub mixture over fish.
- Cook fish in a large oiled pan, until cooked through.
- While fish is cooking, melt the extra butter in a saucepan, stir over a low heat, about 3 minutes or until browned slightly, remove from heat and stir in juice.
- To Serve: Mound cauliflower puree on a plate top with trout and drizzle with browned butter.
Nutrition Facts : Calories 408.8, Fat 30.2, SaturatedFat 14.7, Cholesterol 105.5, Sodium 239, Carbohydrate 15.9, Fiber 7, Sugar 6.2, Protein 22.4
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your trout and vegetables.
- Don't overcook the trout. It should be cooked until it is just opaque in the center.
- Be careful not to burn the sugar in the rub. If it starts to smoke, remove the trout from the heat and let it cool for a few minutes before continuing.
- Serve the trout immediately with the Asian ginger vegetables.
Conclusion:
Sugar spice rubbed steelhead trout with Asian ginger vegetables is a delicious and healthy meal that is perfect for any occasion. The trout is flavorful and moist, while the vegetables are crisp and refreshing. This dish is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
