Thai ManitoulinTM Rainbow Trout with Ginger

Thai ManitoulinTM Rainbow Trout with Ginger


  • 4 ManitoulinTM Rainbow Trout Fillets

  • 1 cup carrots, finely sliced

  • 4 cups chinese cabbage, finely sliced

  • 1 cup snow peas, finely sliced

  • 4 cups salad greens, finely sliced


Blend together all ingredients for marinade except sesame oil and peanut oil. Marinade trout in the mixture for 1 hour. Remove trout from the marinade and blend the remaining marinade with sesame oil and peanut oil to make a vinaigrette. Pan fry trout, presentation side first, to a rich golden brown. Deglaze the pan with a touch of vinaigrette and sauté finely sliced vegetables. Arrange the trout and sautéed vegetables on a plate garnished with salad greens. Drizzle with warm vinaigrette.

Marinade for Trout:

  • 1 tbsp fresh ginger, chopped

  • 2 tbsp rasperry vinegar

  • 1 tbsp rice vinegar

  • 1 tbsp mirin (mild sake)

  • 1 tbsp honey

  • 1 tbsp soya sauce

  • 2 tsp freash basil, chopped

  • 1 tbsp Thai curry paste

  • 1/4 cup sesame oil

  • 1/4 cup peanut oil