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🍽️ Szechuan Trout

408 kcal · 30 min · 4 servings

Ingredients

• 1100 g kitchen-ready trout (4 kitchen-ready trout)
• 2.5 tsp Szechuan pepper
• 7 tbsp light soy sauce
• 2 bunches spring onions
• 500 g large tomatoes (5 large tomatoes)
• 50 g ginger (1 piece)
• 3 garlic cloves
• 1 red chili pepper
• 3 tbsp oil
• 6 tbsp cornstarch
• 1 tbsp sesame oil
• 2 tbsp cane sugar
• 250 ml white wine (or light grape juice)
• salt

Instructions

1. 1. Rinse the trout under cold water and pat them dry with a kitchen towel.
2. 2. Make four diagonal cuts on each side of the fish down to the bone.
3. 3. Crush the pepper into a powder using a mortar or the back of a knife.
4. 4. Drizzle the trout in a bowl with four tablespoons of soy sauce.
5. 5. Rub the crushed pepper into the inside of the fish.
6. 6. Let the fish marinate for ten to fifteen minutes.
7. 7. Wash the spring onions and remove the tough ends.
8. 8. Slice the white and light green parts of the spring onions into thin rounds.
9. 9. Wash the tomatoes and cut them into six wedges.
10. 10. Remove the tough stem ends and seeds from the tomato wedges.
11. 11. Peel the ginger and grate it finely.
12. 12. Peel the garlic and press it through a garlic press.
13. 13. Halve the chili pepper, remove the seeds, and wash it carefully.
14. 14. Finely chop the chili pepper.
15. 15. Heat oil in a large non-stick frying pan.
16. 16. Roll the trout in the cornstarch until they are completely coated.
17. 17. Place the trout into the hot pan.
18. 18. Fry the fish for six to seven minutes on one side over medium heat.
19. 19. Turn the trout and fry them for another six to seven minutes.
20. 20. Remove the fish from the pan and place them on a plate.
21. 21. Preheat the oven to 100 degrees Celsius (fan 80 degrees, gas mark 1).
22. 22. Keep the trout warm in the preheated oven.
23. 23. Pour off the frying fat from the pan.
24. 24. Add sesame oil to the empty pan.
25. 25. Sauté the spring onions, ginger, and garlic briefly.
26. 26. Add the chopped chili and tomato wedges to the pan.
27. 27. Add the sugar.
28. 28. Pour the wine and the remaining soy sauce into the pan.
29. 29. Reduce the sauce over high heat for about two minutes.
30. 30. Season the sauce finally with salt and pepper.
31. 31. Pour the sauce over the warm trout.
32. 32. Serve the dish immediately.

Nutrition per serving

• kcal: 408
• Protein: 37 g · Fett/Fat: 15 g · Carbs: 25 g