Chef Ming Tsai fishing for trout near Durango, Colo.

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:

1. Heat a large casserole pan big enough for trout to fit in, filled halfway with oil.
   
2. On a large plate, mix flour with cumin.
   
3. Dredge trout in flour, inside and out and deep-fry until golden brown, about 4-5 minutes.
   
4. 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:

1. In a saucepan on medium heat, coat with olive oil sweat the onions, garlic, ginger and curry powder.
   
2. Season and add zucchini. Sautee for 3-5 minutes until soft.
   
3. 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:

1. In a small bowl, combine curry powder with salt and about 1/8-cup water to make a loose paste.
   
2. Whisk in oil and let stand 1 hour to settle.
   
3. 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