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Crispy Trout with Ginger and Lemongrass

by

Total Time: 20

Yield: 6 servings

If you don’t like whole fish, you can make this dish with a thick white fish filet, such as halibut. Cut a pocket into the side, and stuff the pocket with the herbs.

Ingredients:

  • 6 stalks lemongrass, tops trimmed and outer layer peeled
  • 1 piece gingerroot about 3 inches long, peeled and cut lengthwise into 6 thin slices
  • 12 sprigs cilantro
  • 12 sprigs mint
  • 12 sprigs basil
  • 6 whole boneless trout, 6 to 8 ounces each
  • 1/2 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons vegetable oil

Instructions:

Preheat oven to 400 degrees F. With the blunt side of a heavy knife, pound the lemongrass stalks to flatten them slightly. Cut each stalk in half. Stuff 1 stalk, one-sixth of the ginger, and 1 sprig of each herb into the cavity of each trout. Mix the flour, salt, and pepper in a large shallow pan. Coat each trout with the seasoned flour and set aside.

Heat the oil in a large ovenproof saut

Updated Monday, November 3rd, 2003
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