Rainbow Trout With Pineapples 年年有余庆虎年
By: Angie's Recipes
Published: Sunday, February 14, 2010 - 2:24am

Ingredients




1 gram tail / 250-300  Rainbow trout
80 grams Pinapple chunks, drained
1 Bell pepper
1 stalk Spring onion segments
1 teaspoon Minced garlic
1 teaspoon Sliced ginger root
Some oil

Marinade:

1 tablespoon Egg white
1/2 teaspoon Salt
1 tablespoon Jiafan rice wine
1/2 tablespoon Cornstarch
Sauce:

2 tablespoons Chilli sauce
1 tablespoon Light soya sauce
1/4 teaspoon Salt
2/3 teaspoon Sugar
1 tablespoon Cornstarch solution

Preparation

1 Clean the fish and drain. Mix in the marinade and let stand for about 15 minutes. Rinse peppers in cold water and then remove stem and seeds. Cut into small chunks. Combine all the sauce ingredients in a small bowl. 2 Heat some oil in a heavy pan until hot. Gently lower in fish and pan-fry until golden on each side. Drain on a kitchen towel and set aside. 3 Leave 1 tablespoon of frying oil in the pan and add in minced garlic and ginger root slices. Stir until fragrant and add in red pepper and prepared sauce. Stir well. Return the fish to pan, and add in pineapple chunks and spring onions. Cook for about 1-2 minutes and dish off.

About


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.