Make the CRISPIEST crispy fish fillets at home | Crispy Sweet Chilli Sambal Fish | Marion's Kitchen
My guide to making crispy pan-seared fish fillets at home. Making crispy fish fillets when you've got friends for dinner is easy with my little tips and tricks.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
HOW I COOKED MY FRESH CAUGHT RAINBOW TROUT|FRIED AND GRILLED
Here's the video on how I cooked the rainbow trout that we caught last weekend! I really like rainbow trout! It has a mild flavor, its very slippery to clean though. So here's the two way I cooked the Rainbow Trout, I clean and cooked it at home and have it for dinner! I decided to fried the fish because its easy and its good! Just watch out for bones when you eat it! The next day I did Grilled the rest of the fish and it turns out very good! Mike and the kids preferred Grilled next time!
So hope you enjoyed our videos! Thanks for watching!
STEAMED RAINBOW TROUT WITH SALTED SOYBEANS
A Chinese inspired whole fish recipe that uses very few ingredients but brings out a great flavour of the trout.
The fish is cooked in a wok and steamed for the shortest amount of time and the end result is a fragrant, tender and moist finished meat. The seasoned sauce adds a salty flavour with a hint of sweetness whilst the garnishes of ginger, spring onion, chilli and coriander add a fresh finish.
A super healthy, super simple, and super quick meal - tick tick tick!
Full recipe at KHIERANICOLE.com
Video & Recipe: Khiera Nicole
Filmed: Omar Barcenas
Styled: Kyashi Orasato
Music: Mulatu Astatke - Ene Alantchie Alnorem
How to Cook Trout Chinese Style (Feasterville-Trevose, PA)
Make sure to READ the description for MORE DETAILS:
Here is the full recipe for this dish:
STEAMED SOY-SAUCE RAINBOW TROUT (FAMILY RECIPE)
Preparation+Cooking time: 32 minutes
Ingredients:
-- 2-3 Trout, 1/2 to 3/4 lbs each. Whole fish.
-- 6 pieces of garlic, each chopped in half.
-- 6 pieces of scallion, 2 inches each.
-- 6 pieces of scallion, 2 inches each. Chopped.
-- Half ginger head. Long cut.
-- 6 Teaspoons of Vegetable Oil (any oil will work. Olive oil is preferred)
-- 4 Teaspoons of Seasoning Sauce (i.e. Golden Mountain, but any seasoned soy-sauce will work)
-- 4 Teaspoons of Zhen Jiang vinegar (any vinegar will work, though)
-- 3 Teaspoons of sugar
-- 1 Teaspoon of salt
-- 3 Teacups of water (or until the fish is 3/4 covered in pan)
PREPARATION:
-- Clean the Trout. Make sure to take all of its guts out, including the dark stripe of blood in its belly. Use paper towel to remove excess moisture. If the Trout were frozen, make sure to defrost until the fish is at room temperature.
-- Cut each garlic in two pieces for more flavor. Cut 12 pieces of long scallion, 2 inches each. Chop 6 of them in smaller pieces, as seen in the video. Peel half of a ginger head and cut it into thin horizontal stripes.
The preparation process should take you about 15 minutes.
COOKING:
(1) Set up your heat on max and warm up your pan. Once the pan is warm, add the oil and let it heat. Make sure to distribute the oil evenly, so that the fish doesn't stick on the pan later.
(2) Once the oil starts heating up, add the cut garlic and sugar. Make sure to spread the sugar all around the pan. Once the oil starts working on the garlic, add the long scallion and the cut ginger. Let it fry for a couple seconds.
(3) Your pan is now ready for the fish! Add your Trout on top of your oily mix, carefully placing it away from you (so that the oil doesn't splash on you). Shake the pan for a little bit, so that the oil mix gets around and inside your fish's belly. Once the fish is in, make sure to not touch it too much! For a better final presentation, you want your fish to be as intact as possible.
(4) At this point, add the seasoning sauce (a.k.a. seasoned soy-sauce) and the vinegar. Spread the salt on top of the fish. Add the water until it covers 3/4 of your fish. Make sure to look at your clock at this step, since you will be cooking this fish for 15 minutes!!!
(5) Wait until the water boils. Once the water boils, set your fire on medium. Cook it for the remaining of the 15 minutes and turn the fire off.
(6) Add your chopped scallion on top of the fish. Mix it together with your concentrated sauce. Your fish is ready to be served! Bon Appétit!
The cooking process should take you about 17 minutes.
EXTRA NOTES:
-- This recipe works for different types of fish. It goes well with Crappie, Sunfish, Perch, and even Carp.
--If the fish that you are using is in the range of 1lb or above, make sure to cook it thoroughly! Instead of 15 minutes, cook it for 20-25 minutes or so.
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4 Ingredient Marinated Trout Recipe | Best Trout Recipe | 30 Minute Meal Ideas
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You'll love this Asian flavored Trout recipe!!
Ingredients:
1.5-2 lbs Steelhead Trout
1 cup Liquid Aminos
2 tbsp finely minced garlic
1.5-2 tbsp finely minced fresh ginger
OPTIONAL but used to balance the saltiness of the aminos: 1-2 tbsp of teriyaki sauce, honey or sugar.
PREP:
1. Filet trout into smaller pieces (reference video), mince garlic and ginger. We prefer to leave the skin on, as crispy skin is quite delicious! Make sure to descale the fish if needed.
2. THIS STEP OPTIONAL: Microwave 1/4 of the liquid aminos until hot, then add garlic and ginger to steep for 5-10 minutes.
3. Pour all contents into a gallon size ziploc bag or a baking dish and marinate in the refrigerator for 20-30 minutes. *If using a baking dish, make sure to spoon some of the liquid over the fillets. *
4. Preheat non-stick pan to medium/medium high heat. Once hot, add 1-2 tbsp of olive oil (optional), and sear the fillets starting with skin side down. Be careful when using oil, as it will splatter once adding the fish due to the marinade.
5. Once skin is seared and golden brown and fish is cooked halfway up, flip and sear until cooked all the way through and or internal temperature reaches 145F.
6. **IMPORTANT** If searing in batches, do not let fish cool with skin side down or you will lose all your crispiness due to the skin steaming. Cool with skin side up.
I would highly recommend pairing this with rice and a steamed vegetable as the fish is strong and salty in flavor.
Link for liquid aminos:
#trout #easy30minutemeals #ketofriendly
Thanks to The Veggie Patch in Neeses, SC for providing the broccoli and Bushels and Bags Farm for the micro greens we garnished with!
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Steamed Soy & Ginger Fish - Marion's Kitchen
This is my easy technique for Chinese-style steamed fish with soy and ginger. No need for any special equipment...you don't even need a bamboo steamer. I'll show you how to create this steamed fish recipe with equipment anyone should have at home.
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.