Sep 112014
 
Steamed English Sole with soy sauce and ginger

Steamed English Sole with soy sauce and ginger

During the summer, a friend invited me to help drop pots for Dungeness crabs in Puget Sound. While waiting to check on the pots, we jigged for flatfish. The fishing was almost nonstop–we hooked an English sole every few minutes. Most were fairly small but a few were “dinner size” so they were destined for the steamer.

Here’s my super easy recipe for steamed English sole with soy sauce and ginger:

1) Gut, remove head, and scale the fish.

2) Sprinkle with sea salt and black pepper.

3) Slice about one inch of  fresh ginger and add to fish.

4) Steam the fish on a plate for about 15 minutes or until the flesh separates easily from the backbone.

5) Add about 5 tablespoons of soy sauce to the fish.

6) Mince 2 cloves of garlic and fry until slightly brown in 3 tablespoons of canola oil.

7) Drizzle the hot oil/ garlic mixture onto the fish and serve.

 

 

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Apr 202012
 
Fried rainbow trout with lemon mayo
Fried rainbow trout with lemon mayo

Fried rainbow trout with lemon mayo

After a long day of trout fishing, you’re tired and hungry. The last thing you want to do is to spend a lot of time cooking your freshly caught trout. Here’s a quick and easy trout recipe that takes about 20 minutes to prepare and cook.

1) First, catch some fresh rainbow trout (as a rule, I only keep stocked hatchery trout, I never keep wild trout).

Fresh rainbow trout, cleaned and gutted

Fresh rainbow trout, cleaned and gutted

2) Clean out the guts (it’s OK to leave the head on), scrap off scales with a knife, rinse and drain in a colander.

3) In a plastic food bag, mix the following ingredients well:

  • about 1 cup flour (adjust according to the size of your fish)
  • 1/2 teaspoon powdered garlic
  • 1/2 teaspoon black pepper
Trout being dusted with flour

Trout being dusted with flour

4) Place trout one at a time into the bag, blow in some air, and shake well, coating the fish well.

Flour-coated trout ready to be cooked

Flour-coated trout ready to be cooked

 

5) Heat about 1/4 cup canola oil in a large skillet, add 2 cloves of minced garlic, brown garlic slightly, and add fish. Sear each side of fish for a few minutes under high heat, then reduce heat and cover the skillet for a few more minutes to finish cooking (do not overcook).

Searing each side of fish

Searing each side of fish

 

6) Squeeze some fresh lemon juice over each fish, dash of salt to taste. Serve immediately with lemon mayonnaise sauce (mix equal portions of mayo and fresh lemon juice).

Fried trout, ready to eat

Fried trout, ready to eat

 

 

 

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