Crispy Trout Recipe
red pea doubanjiang, málà persimmon, shiitake pao cai, brassicas, numbing 'shroom powder, fennel
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Cooking Essentials
Method
Preparation
- 1
Prepare the Trout
Clean the whole trout thoroughly under cold running water and pat dry with paper towels. Season the cavity with salt and black pepper.
- 2
Prepare the Fennel and Brassicas
Slice the fennel bulb thinly and chop the brassicas into bite-sized pieces. Set aside.
- 3
Prepare the Shiitake Mushrooms
Clean the shiitake mushrooms with a damp cloth and slice them thinly.
- 4
Prepare the Persimmons
Peel the málà persimmons and cut into thin wedges.
Cooking
- 5
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 6
Cook the Trout
Place the seasoned trout in the skillet and cook for about 5-6 minutes on each side, or until the skin is crispy and golden brown. Remove and set aside.
- 7
- 8
Add Doubanjiang
Stir in the red pea doubanjiang and numbing 'shroom powder into the sautéed vegetables. Cook for an additional 2-3 minutes until well combined.
Serving
- 9
Plate the Dish
Place the crispy trout on a serving platter and top with the sautéed vegetable mixture. Garnish with persimmon wedges.
- 10
Serve Immediately
Serve the crispy trout hot, with extra doubanjiang on the side for those who enjoy more heat.