Roasting whole fish offers a tasty dish with impressive presentation. This trout recipe uses Asian flavor accents, including lemongrass, fish sauce and green mango, all ingredients available at an Asian supermarket and some well-stocked supermarkets. Consider serving the finished fish dish with basmati brown rice.
Roasted Trout With Green Slaw
Makes 4 servings
For the fish:
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4 stalks lemongrass
1/8 cup oyster sauce
1/4 cup low-sodium soy sauce
2 tablespoons minced garlic, about 2-3 cloves
3 pounds whole trout, scaled, gutted and cleaned
For the green slaw:
1/2 cup lime juice
1 tablespoon honey
1/4 teaspoon fish sauce
1/2 cup thinly sliced fennel
1/2 cup thinly sliced celery
1/2 cup thinly sliced green mango
1/2 cup thinly sliced cucumber
1/2 cup chopped cilantro
Sea salt and cracked pepper, to taste
For the garnish:
2 red bell peppers, sliced
3/4 cup chopped chives
1/2 cup chopped mint leaves
To cook the fish: Heat oven to 350 degrees. Line an oven-safe baking dish with parchment paper. Place lemongrass stalks on the bottom of the dish.
In medium bowl, whisk together oyster sauce, soy sauce and garlic; set aside. Place the whole fish on the lemongrass and brush with oyster sauce mixture.
Roast fish in oven about 25 minutes. Brush with remaining oyster sauce mixture every 10 minutes.
To make the slaw: In medium bowl whisk together lime juice, honey and fish sauce. Add fennel, celery, mango, cucumber and cilantro. Season to taste with salt and pepper. Serve the fish with the green slaw and garnish on top.
Renee Kelly is the owner of Renee Kelly’s Harvest in Johnson County. Her passion lies in changing the food system, one plate at a time. Her inspiration is Mother Nature and the many growers in the Kansas City area.