Ingredients
For trout
- 1/2 Tbsp hoisin Sauce
- 1 tsp soy sauce
- 1/2 tsp ground ginger
- 1 Tbsp peanut oil
- 2/3 lb fresh trout
- 2 whole stirato rolls (or 1 baguette would work, too)
- 1 Tbsp vegetable oil
- 1/4 cup very thinly sliced red onion
For cabbage salad
- 3 tsp rice or apple cider vinegar
- 1/2 tsp Dijon mustard
- 1/4 cup peanut oil
- 1 cup finely sliced red or Napa cabbage
- 1 small hot pepper, finely minced
- 2 whole scallions, finely copped, green & white portions
- 1/4 cup peanuts, finely chopped
- 1 tsp toasted sesame oil
- 1 pinch sea salt, to taste
Servings: sandwiches
Units:
Instructions
For trout
- Mix hoisin, soy, and ginger; set aside.
- Heat heavy small skillet on MEDIUM; when hot, add peanut oil and trout, skin-side down. Brush top of trout with hoisin-soy mixture. Cook for 2 minutes, then turn trout over. Cook on flesh side 40 seconds–1 minute. Remove from skillet and set aside for 2–3 minutes.
- Skim skin from fish; cut fish in half.
- Slice each stirato roll in half; brush each cut surface lightly with mild vegetable oil.
- Pile cabbage salad on one half of each sandwich; top with fish; add thin slices of red onion; close sandwich.
For cabbage salad
- In small bowl, combine vinegar and mustard; whisk in peanut oil until emulsified and thick.
- In larger bowl, combine cabbage, hot pepper, scallions, and peanuts. Add vinegar-mustard mixture, combine thoroughly, then add sesame oil and salt to taste.
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