Crispy Whole Trout with Curried Zucchini Couscous Ming's Quest : Episode FLMNG-119
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 Chef Ming Tsai fishing for trout near Durango, Colo.
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Yield: 4 servings
Ingredients:
4 trout, cleaned with head and tail on
2 cups rice flour
1/2-Tbs. ground cumin
salt to taste
canola oil for frying
Directions:
- Heat a large casserole pan big enough for trout to fit in, filled halfway with oil.
- On a large plate, mix flour with cumin.
- Dredge trout in flour, inside and out and deep-fry until golden brown, about 4-5 minutes.
- Season with salt.
Curried Zucchini Couscous
Ingredients:
2 Tbs. olive oil
1 fine diced yellow onion
1/2-Tbs. minced garlic
1/2-Tbs. minced ginger
1 Tbs. madras curry powder
2 cups diced zucchini, 1-inch dice
salt and black pepper to taste
3 cups cooked couscous, already fluffed
1/4-cup sliced green scallions for garnish.
Directions:
- In a saucepan on medium heat, coat with olive oil sweat the onions, garlic, ginger and curry powder.
- Season and add zucchini. Sautee for 3-5 minutes until soft.
- Check for seasoning and keep on very low heat.
Curry Oil
Ingredients:
1/4-cup madras curry powder
pinch of salt
1 cup canola oil
Directions:
- In a small bowl, combine curry powder with salt and about 1/8-cup water to make a loose paste.
- Whisk in oil and let stand 1 hour to settle.
- Use top clear yellow oil.
Plating: Using a ring mold, cut out tuna fish can (both sides filed) or a small, oiled bowl, fill with half couscous then half of the zucchini. Place trout on top, drizzle with curry oil and garnish with scallions.
Wine: Tropical fruity Muller-Thurgau (Sokol Blosser)
Copyright, 2000, Ming Tsai, All Rights Reserved
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