Rainbow Trout With Pineapples 年年有余庆虎年
Rainbow trout occur as both freshwater resident and sea-run races. Sea-going rainbows, known as steelhead trout. Regenbogenforelle in German and 虹鳟鱼in Chinese.
Total Steps
3
Ingredients
16
Tools Needed
3
Ingredients
- 1 fish Rainbow trout (250-300 grams)
- 80 grams Pineapple chunks, drained
- 1 bell pepper Bell pepper
- 1 stalk Spring onion segments
- 1 teaspoon Minced garlic
- 1 teaspoon Sliced ginger root
- Oil
- 1 tablespoon Egg white
- 1/2 teaspoon Salt
- 1 tablespoon Jiafan rice wine
- 1/2 tablespoon Cornstarch
- 2 tablespoons Chilli sauce
- 1 tablespoon Light soya sauce
- 1/4 teaspoon Salt
- 2/3 teaspoon Sugar
- 1 tablespoon Cornstarch solution
Instructions
Step 1
Clean and drain the fish. Mix in the marinade and let stand for about 15 minutes. Rinse peppers in cold water, then remove stem and seeds, and cut into small chunks. Combine all the sauce ingredients in a small bowl.
Step 2
Heat some oil in a heavy pan until hot. Gently lower the fish into the pan and pan-fry until golden on each side. Drain on a kitchen towel and set aside.
Step 3
Leave 1 tablespoon of frying oil in the pan. Add minced garlic and ginger root slices and stir until fragrant. Add the bell pepper and prepared sauce, then stir well. Return the fish to the pan, and add pineapple chunks and spring onions. Cook for about 1-2 minutes and then dish off.