Asian Rainbow Trout With Wilted Asian Slaw And Asian Rice Timbales Recipes

Steps:

• Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
• Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

Steps:

• In a small saucepan, cook the rice with the water, covered, for 20 minutes. Stir occasionally. When rice is cooked add remaining ingredients. Let cool slightly and shape into desired shapes.
• In a hot, nonstick skillet, spray with cooking spray and brown rice cakes on both sides until golden brown. Place on sheet pan and keep in a hot oven. Serve as needed.

Steps:

• Preheat oven to 350 degrees. Wash and thoroughly dry chicken. Cut wings off. Season inside of chicken with salt, pepper and rosemary. Sprinkle pineapple with cinnamon and mace, and then add 1 tablespoon Slivovitz. Allow to marinate a few minutes. Spoon pineapple inside chicken and pack tightly. Spoon a little juice into cavity. Tie chicken, passing the string around the legs and behind the parson's nose and then tie legs down tight onto the parson's nose. Place chicken into a small baking dish, standing in a pan of water.
• Add the pineapple juice to the juices remaining from the marinated pineapple, together with the orange zest and remaining 4 tablespoons of Slivovitz. Season with salt and pepper and add the juniper berries, vinegar and honey. Place the mixture into a saucepan, bring to a boil and then lower the heat and simmer 2 minutes.
• Paint the chicken with some of the basting mixture and then pour a little more of the mixture over the chicken. Plate into the oven for 1 hour, 10 minutes. Turn the bird over 20 minutes before the end of cooking. Baste chicken from time to time. Remove chicken to a dish and keep warm. Place the remaining basting sauce into the pan juices. Heat slowly and strain through a sieve and add any remaining pieces of pineapple. Add the chicken stock and then thicken with arrowroot.

Steps:

• Toss all the ingredients with the Orange Cilantro Dressing and serve.
• Juice the oranges through a strainer. Place about 1/2 cup of orange juice in a blender; add the ginger and shallot. Puree. After ginger and shallot are blended add the rest of the orange juice and blend again. Add the balsamic vinegar and rice wine vinegar. Taste and adjust the seasoning. Finish with cilantro just before you are ready to serve.

Steps:

• In a large bowl, whisk together rice vinegar, canola oil, sesame oil, and sesame seeds. Add slaw mix, bean sprouts, and fried noodles. Toss to combine. Place in refrigerator for 15 minutes for flavors to meld.
• Serve garnished with additional fried noodles.

Steps:

• Chop peppers and onions into small pieces. Saute peppers and onions in olive oil and season with garlic and black pepper. Add mushrooms and olives to the mix. Slow cook 1 cup of rice with water according to package instructions. When done add peppers, mushrooms, onions and olives.

Steps:

• In a shallow dish, coat the trout with the cornmeal. Heat a large skillet over medium heat and add 3 tablespoons of the butter. When the butter begins to melt, place the trout, skin-side down, and cook over medium heat until the skin turns brown and crisp, about 5 minutes. Gently turn the trout over and continue to cook another 3 minutes. Season with salt and pepper, to taste. Reserve the pan juices.
• Melt the remaining butter in a medium saucepan over medium heat. Add the carrot and onion and cook until the onion is just translucent, about 10 minutes. Add the celery, black-eyed peas, bay leaf, and thyme. Cook for 5 more minutes. Add just enough water to cover the mixture and lower the heat. Cook until the black-eyed peas are tender, about 1 hour and 30 minutes. Add the strips of country ham. Season with salt and pepper, to taste.
• Remove thyme sprigs. Place the warm black-eyed peas in the center of a plate. Arrange the trout on top. Drizzle with the pan juices.

Steps:

• Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
• Heat oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.