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.
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
