Fried Trout with Sweet Pork and Green Mango Salad

Name: Fried Trout with Sweet Pork and Green Mango Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 bird chiles, stemmed; 10 long fresh cilantro stems; 10 long fresh cilantro stems, chopped; 59 milliliters fish sauce (such as nam pla or nuoc nam); 79 milliliters fish sauce (such as nam pla or nuoc nam); 473 milliliters (loosely packed) fresh cilantro leaves; 1 inches peeled fresh ginger; 1 1-inch piece peeled fresh ginger, cut into matchstick-size strips; 118 milliliters (loosely packed) fresh mint leaves; 1 garlic clove, peeled; 3 garlic cloves, halved; 1 green (under-ripe) mango, peeled, fruit cut from pit into long thin strips; 2 kaffir lime leaves, very thinly sliced; 158 milliliters fresh lime juice; 59 milliliters palm sugar; 4 Tbsps palm sugar; 10 inches thick slices boneless pork shoulder (Boston butt; about 10 ounces); 1 large red jalapeño chile, seeded, cut into matchstick-size strips; 6 larges shallots, peeled, cut into thin rounds; 2 whole trout (each about 3/4 pound), scaled, boned with head and tail intact, if desired; 177 milliliters vegetable oil, divided; 3 Tbsps vegetable oil; 79 milliliters water, divided; 6 white peppercorns; 1 whole star anise

Fried Trout with Sweet Pork and Green Mango Salad might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free and dairy free recipe has 432 calories, 20g of protein, and 32g of fat per serving. If you have ginger, garlic clove, vegetable oil, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat 1/2 cup vegetable oil in small saucepan over high heat.

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Vegetable Oil

Equipment you will use

Sauce Pan

Add shallots and cook until golden brown and crisp, about 10 minutes. Using slotted spoon, transfer fried shallots to paper towels to drain.

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Shallot

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Slotted Spoon

Paper Towels

Grind peppercorns and star anise to powder in spice grinder.

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Peppercorns

Star Anise

Transfer ground spices to mini processor.

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Spices

Add cilantro stems, garlic, and ginger; grind to paste. Set spice paste aside.

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Spice Paste

Cilantro

Garlic

Ginger

Place pork in medium bowl.

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Pork

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Bowl

Place bowl on steamer rack in pot. Cover pot and steam pork over high heat until tender, about 20 minutes. Cool; cut into 1/2-inch pieces.

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Pork

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Bowl

Pot

Heat remaining 1/4 cup oil in heavy large skillet over medium heat.

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Cooking Oil

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Frying Pan

Add steamed pork and saut until crisp, about 10 minutes. Using slotted spoon, transfer pork to clean bowl.

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Pork

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Slotted Spoon

Bowl

Pour off all but 2 tablespoons fat from skillet and add spice paste. Cook over medium-high heat until beginning to brown and crisp, about 2 minutes.

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Spice Paste

Equipment you will use

Frying Pan

Mix in palm sugar, then 1/3 cup water and fish sauce. Stir until palm sugar melts and caramelizes, about 5 minutes.

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Fish Sauce

Palm Sugar

Water

Add remaining 1/3 cup water and boil until sauce thickens and coats spoon, stirring occasionally, about 5 minutes.

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Sauce

Water

Mix in pork. do ahead Can be made 1 day ahead. Cover and refrigerate pork. Cover shallots and store at room temperature.

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Shallot

Pork

Add shallots to pork and warm over medium heat before using.

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Shallot

Pork

Blend lime juice, cilantro stems, fish sauce, palm sugar, bird chiles, and garlic in blender until smooth. Season dressing to taste with salt. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

Ingredients you will need

Fish Sauce

Lime Juice

Palm Sugar

Cilantro

Chili Pepper

Garlic

Salt

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Blender

Combine mango, herbs, jalapeo chile, lime leaves, and ginger in medium bowl. Toss with enough dressing to coat.

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Lime Leaves

Ginger

Chili Pepper

Herbs

Mango

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Bowl

Heat 1 1/2 tablespoons oil in each of 2 large skillets over high heat. Open trout like book.

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Trout

Cooking Oil

Sprinkle each with salt and pepper.

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Salt And Pepper

Add 1 to each skillet, skin side up. Cook until browned and cooked through, 2 to 3 minutes per side.

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Frying Pan

Transfer trout to platter, skin side down. Spoon warm pork and shallot mixture over each;top each with half of salad.

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Shallot

Trout

Pork

This recipe calls for green mango, which is an under-ripe mango, rather than a specific variety. When shopping for green mangoes, choose fruit that is firm to the touch.

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Mango

Fruit

With this menu, try a bottle of Riesling. We particularly like the Smith-Madrone 2007 Riesling from Napa Valley ($25). The mango, pineapple, and citrus flavors of the wine are the perfect complement to this meal. While you're at the market, look for a Thai beer like Singha, which is produced by Thailand's first and largest brewery.

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Pineapple