Asian-Inspired Whole Rainbow Trout

Photo by Oriana Poindexter.

A thin skin and fine protein structure lend to a quick cook time and tender texture.

Rainbow trout has a mild flavor that takes to aromatics and all kinds of seasoning combinations really well. Their size lends to a great, easy to prepare meal, with no waste to be had!

Ingredients

• 1 whole rainbow trout

• 1 lemon, halved & sliced

• 2 sprigs Thai basil / basil

• 1 stalk lemongrass

• 1” ginger, peeled & sliced

• 1 tsp soy sauce

• 4 tbsp neutral oil like sunflower, grapeseed, or canola oil

• 1.5 tsp salt

• Pinch of white pepper

• 1 stalk scallions, sliced

How to Prepare

1. Preheat oven to 375F. On a sheet pan or baking dish, lay down a sheet of parchment paper, enough to cover pan. Drizzle 2 tbsp oil on paper.

2. Season exterior of trout with ¾ tsp salt. Lay trout onto oiled paper. Stuff belly cavity with remaining salt, lemon halves, basil, smashed lemongrass stalk, and ginger. Drizzle remaining oil, soy sauce over fish.

3. Fold top and bottom edges of parchment paper to meet in the center of fish and fold over two to three times. Fold each side inward to seal your bag.

4. Bake for 25-30 minutes. When done, fish should easily separate from its bones.

5. Garnish with white pepper and scallions, serve alongside stir-fried vegetables and steamed rice.