Thai(ish) Rainbow Trout

I call this Thai(ish) because it has some Thai flavors but not all the Thai flavors I wanted to incorporate...I was out of stuff and just made do with what I had on hand. It was yummy though. I know looking at that big brown lump might seem a bit off putting, but make no mistake, the flesh is flaky and tender and the skin is crispy and enjoyable to eat. I ate this one fish on my own with a few pieces going to my son (maybe a quarter of the fish at best). So, shop at your fish monger accordingly and increase ingredients accordingly (of course!)

1 Rainbow Trout cleaned (if you cannot handle the head, feel free to ask your fish monger to cut it off, its not that big a deal but fish cheeks are delicious)
1 Garlic clove pressed

Fresh grated Ginger -equal amount as the pressed Garlic

Zest of one Lemon or Lime

1/2 TSP Roasted Red Chili Paste

1 Dash (about 1/8 TSP) Nam Pla (Fish Sauce)

1 Dash Soy Sauce

1 Dash Toasted Sesame Oil

1 Dash Red Pepper Flake

1 TBS chopped Basil leaves
Salt and Pepper

Flour

Vegetable Oil

Lemons for garnish

In a small bowl, mix together Garlic, Ginger, Zest, Chili Paste, Nam Pla, Soy Sauce, Sesame Oil, Red Pepper Flake and Basil.

Open up the trout so the inner white flesh is exposed. Spread the mixture evenly on both sides of the flesh. Close the cavity and sprinkle the skin with salt and pepper.

Dredge Trout in flour.

In a large pan, heat about 1/8-1/4 inch of Vegetable Oil over Medium heat until oil is hot enough for a nice fry (use a wooden spoon to determine this. place the end of a wooden spoon in the oil and if bubbles appear like its a glass of good champagne, the oil is ready).

Fry trout for 5-6 minutes per side. Set on a cooling rack to let the skin cool down a bit and not get soggy.

Serve with Lemon wedges.

Sidebar

Now, here's the interesting thing about serving lemons with fish. Apparently, the practice began a long time ago and it was not really to be squeezed all over the fish. Lemons were served with fish because if you get a bone stuck in your throat, sucking a lemon will help dislodge it and send it on its way. Interesting little fact, no? I had to look into why lemon was served with fish as I couldn't understand that if it were MEANT to be on the fish, why wouldn't the cook squeeze it on themselves? Another thing that helps with bones, apparently, is potatoes. Because of this, I often serve my fish with some form of potato, usually smashed new potatoes. Tonight's fish was also served with Red Swiss Chard, in case you were wondering what the red and green pile was...