Crispy Asian-Style Fried Trout Steak
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat20gram
Protein30gram
Ingredients
- trout steak (fresh, firm, and skin on)2 pieces
- soy sauce (light)2 tbsp
- garlic (minced, fresh)3 cloves
- ginger (grated fresh)1 tbsp
- cornstarch3 tbsp
- vegetable oil (for frying)4 tbsp
- lime (cut into wedges)1 piece
- spring onion (chopped, for garnish)1 piece
- saltto taste n/a
- black pepper (freshly ground)to taste n/a
This Asian-style fried trout steak recipe is a delightful way to serve fresh fish with crispy skin and flavorful seasoning. With simple ingredients and straightforward steps, it's perfect for home cooks looking to impress with minimal effort. The total ingredient cost is approximately $12 USD (€11, £9, ₹880). Each serving contains around 350 kcal, making it suitable for a balanced diet. Preparation is easy, and the dish cooks quickly in about 20 minutes, making it a perfect weeknight meal.
Preparation instructions
Marinate the Trout Steaks
1Place the trout steaks in a shallow dish. In a small bowl, mix soy sauce, minced garlic, and grated ginger. Pour this marinade over the trout steaks. Let them marinate for 10 minutes in the refrigerator. This step infuses the fish with aromatic Asian flavors.
Prepare the Trout for Frying
2Remove the trout steaks from the marinade, letting excess marinade drip off. Lightly pat the trout steaks dry with paper towels to ensure a crispy crust. Season both sides with salt and freshly ground black pepper to taste.
Coat the Trout Steaks
3Sprinkle cornstarch evenly on both sides of the trout steaks. This coating will create a crispy, golden crust when fried. Shake off excess cornstarch to prevent burning.
Heat the Oil
4In a large frying pan, heat the vegetable oil over medium-high heat until shimmering but not smoking (about 2-3 minutes). Proper oil temperature ensures a crispy exterior and prevents sticking.
Fry the Trout Steaks
5Carefully place the trout steaks skin-side down in the hot oil. Fry for about 3-4 minutes until the skin is golden and crispy. Flip the steaks carefully and fry the other side for another 3-4 minutes. Use a thermometer to check that the internal temperature of the fish reaches 63°C (145°F) for safe consumption.
Rest and Serve
6Transfer the cooked trout steaks to a paper towel-lined plate to drain excess oil. Let them rest for 2 minutes. Serve garnished with chopped spring onion and lime wedges on the side. The resting allows juices to redistribute for moist fish.
Cooking Tips
1Choose fresh trout steaks with firm flesh and bright skin for the best flavor and texture.
2If you don’t have cornstarch, potato starch or all-purpose flour can be a substitute, but cornstarch yields the crispiest crust.
3Always use a cooking thermometer to ensure fish reaches 63°C (145°F) internally, which is safe and keeps the flesh tender.
4Avoid overcrowding the pan; fry steaks in batches if needed to maintain oil temperature and crispiness.
5Keep raw fish separate from other ingredients and wash hands and utensils after handling to prevent cross-contamination.
Equipment
- Frying pan
- Measuring spoons
- Knife and cutting board
- Mixing bowl
- Tongs or fish spatula
- Cooking thermometer
- Paper towels
Shopping List
- [ ] Trout steaks (2 pieces, fresh is best, look for shiny skin and firm flesh) - approx. $8
- [ ] Soy sauce, light (small bottle) - approx. $1.50
- [ ] Garlic (one bulb, you need 3 cloves) - approx. $0.50
- [ ] Fresh ginger (small piece) - approx. $0.70
- [ ] Cornstarch (small box) - approx. $1
- [ ] Vegetable oil (bottle) - approx. $3 (for multiple uses, only small portion needed here)
- [ ] Lime (1 piece, for garnish and zest) - approx. $0.60
- [ ] Spring onion (1 bunch) - approx. $0.80
Tip: Choose firm, fresh trout steaks that smell fresh and not fishy. For soy sauce, a light variety with balanced saltiness works best.
Total estimated cost: $12 - $13
FAQ
Can I use frozen trout steaks for this recipe?
Yes, you can use frozen trout steaks. Thaw them completely in the refrigerator before marinating and cooking to ensure even cooking and safety.
What if I don’t have a cooking thermometer?
If you don’t have a thermometer, cook the trout until the flesh turns opaque and flakes easily with a fork, usually about 3-4 minutes per side. However, a thermometer ensures precise and safe cooking.
Can I bake the trout steaks instead of frying?
Yes, you can bake the marinated and coated trout steaks in a preheated oven at 200°C (400°F) for about 12-15 minutes until cooked through and crispy.
How do I avoid the trout sticking to the pan?
Make sure the pan and oil are hot before adding the trout. Patting the fish dry and coating with cornstarch also helps prevent sticking.