Rainbow Trout Pad Thai
INGREDIENTS
- 4 Riverence Trout Fillets, thawed and patted dry
- 14 oz. rice noodles, cooked following package instructions
- 2 tablespoons vegetable oil or coconut oil
- Salt and pepper to taste
- 2 teaspoons shallot, finely diced
- 3 garlic cloves, minced
- 2-inch piece of ginger, grated
- 3 carrots, peeled and thinly sliced
- 5 oz. broccoli florets (about two small crowns)
- 3 oz. bean sprouts
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 limes, juiced
- 2 eggs, beaten
- 3 tablespoons cilantro, roughly chopped
- 2 tablespoons roasted peanuts, chopped
DIRECTIONS
- Heat a medium frying pan and add one tablespoon of the oil. Add trout to the hot pan, skin side down. Season with the salt and pepper and cook for 3-4 minutes on each side.
- Remove rainbow trout from the pan, then remove the skin and keep warm.
- Add remaining tablespoon of oil to a wok or a large skillet. Add the shallot, garlic and ginger. Stir-fry for about one minute.
- Add the carrot and broccoli and stir-fry for three minutes more. Add the bean sprouts, tamarind paste, fish and soy sauces and lime juice. Season to taste with black pepper and stir to warm.
- Add the noodles and stir to incorporate all ingredients.
- Push contents of the skillet to one side and add the beaten egg to the other side. Stir until the egg is cooked, then break it up and incorporate into the Pad Thai.
- Break up the trout into pieces and gently stir into the Pad Thai.
- Divide the Trout Pad Thai among plates and top with cilantro and crushed peanuts.
