Image for Fresh Trout Sandwich with Spicy Cabbage Salad
Fresh Trout Sandwich with Spicy Cabbage Salad
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  • CourseMain Dish, Sandwich
2 sandwiches
2 sandwiches
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
For trout
  1. Mix hoisin, soy, and ginger; set aside.
  2. 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.
  3. Skim skin from fish; cut fish in half.
  4. Slice each stirato roll in half; brush each cut surface lightly with mild vegetable oil.
  5. Pile cabbage salad on one half of each sandwich; top with fish; add thin slices of red onion; close sandwich.
For cabbage salad
  1. In small bowl, combine vinegar and mustard; whisk in peanut oil until emulsified and thick.
  2. 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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