Herb crusted trout with shiitake sticky rice and shiso oil
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Trout fillets; skinless | |
| 2 | Eggs | |
| All-purpose flour | ||
| 1 | cup | Panko crumbs |
| ⅓ | cup | Shiso leaves chiffonade |
| 1 | teaspoon | Ground coriander |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Shiitake Sticky Rice; see * Note | ||
| Shiso Oil; see * Note | ||
Directions
* Note: See the "Shiitake Sticky Rice" and "Shiso Oil" recipes which are included in this collection.
Mix the panko, coriander and shiso. Season the fillets. Dredge the fillets in flour, egg then panko. Deep fry at 350 degrees for 6 to 8 minutes until golden brown. Serve with Shiitake Sticky Rice and Shiso Oil. This recipe yields 4 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A12)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
01-17-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
Related recipes
- Baked trout with oyster stuffing
- Broiled sake-marinated chilean sea bass in shiso broth
- Broiled sesame trout
- Chinese style baked trout
- Grilled trout w/ginger
- Herb crusted trout with garlic chili spinach
- Herb stuffed trout with orange and onions
- Herb-crusted trout with garlic chili spinach
- Marinated trout
- Mustard seed crusted trout
- Oriental steamed trout
- Pan-fried small trout with mushroom sauce
- Shiitake sticky rice
- Shiitake stuffed steamed striped bass flashed with curry oil
- Smoked trout
- Smoked trout pilaf
- Thyme roasted whole trout with shitaki and oyster mushrooms
- Trout fillet with oregano crust
- Trout stuffed japanese style
- Trout, nut crusted