Here is my recipe of pan-fried rainbow trout with crispy potato wedges and fresh tomato salad. I hope you enjoy this recipe.
For pan-fried trout
1 medium size Rainbow Trout (200 gm)
1 tsp Cumin seed
½ tsp Black pepper
½ tsp Turmeric powder
Ginger (finely sliced)
1 tbs of Roasted Mustard oil
For Potato wedges
3 medium size Potato
1 tsp of coarse Red Chilly powder
1 tsp of Cumin powder
½ tsp of Szechuan pepper (coarsely ground)
For Tomato Salad
3 medium size Tomato
1 small size Onion
2 cloves of Garlic (sliced)
1/2 tsp Roasted cumin seed
1/2 tsp Roasted Coriander seed and
1/2 tsp Szechuan pepper
1 tbs Roasted Mustard oil
Fresh Coriander leaves
Roast the cumin seed and black pepper. Grind them separately using mortar and pestle.
Clean the fish thoroughly and make score using sharp knife. Sprinkle cumin, black pepper and turmeric powder, finely sliced ginger and a pinch of salt. Drizzle some roasted mustard oil and lemon juice. Gently rub them all over the trout evenly using your hand.
Put it in the freeze for over an hour to marinate.
Heat non-stick pan and drizzle a tbs of roasted mustard oil. Place the marinated fish in the pan and pan-fry it for 5-6 minutes in medium heat. Flip the trout and pan-fry it for other 5 minutes. The skin becomes crispy. Transfer the trout to the plate.
For potato wedges, clean the potato with water (do not peel the skin), cut it into large chunky wedges and boil it for around 10 mins in salty water. Transfer the boiled potato in a bowl and sprinkle red chilly powder, cumin powder, Szechuan pepper and salt according to your taste. Heat a tablespoon of butter in a pan and stir-fry the spiced potato in high heat until the outer part becomes brown and crispy.
For tomato salad, cut tomatoes into wedges. In mortar, add roasted cumin seed, coriander seed and szechuan pepper and grind them together using pestle. Add tomato wedges, salt (according to your taste), lemon juice and drizzle some roasted mustard oil. Gently crush them using pestle (make sure the wedges are intact), and coat the spices evenly. Garnish with some coriander leaves.
Serve the whole pan-fried trout fish with potato wedges and tomato salad in a plate with lemon slices and garnished with coriander leaves.