Curried White Fish
Brian was in charge of buying fish last time we went to reading terminal market……….AND….. he picked trout. Not my first choice, since there was some nice looking snapper, salmon etc. The last time I ever remember eating trout was back in Montana as 10 a year old visiting Great Granny in Red Lodge. It was simple and good. Cornmeal crusted deep fried deliciousness! Well…..today…frying was too much effort and I opted for something a little more healthy.
Curried White Fish (Trout)
3-4 small bunches of baby bok choy
1/4 cup onions
2 tsp soy sauce
3 trout filets
1/2 cup milk
2 tbs brown mustard
2 tps curry powder
2 tbs oil of choice ( I used coconut oil)
2-3 cloves of garlic chopped or 1 tbs roasted garlic
1/4 cup onion chopped
1/2 cup grape tomatoes (halved)
1 -2 tsp curry powder (or to taste)
1/2 tsp cayenne (optional)
cilantro (for garnish)
Prepare the trout by mixing the milk, mustard and curry powder in a shallow pan. Add the trout and soak for 20 mins.
While the trout is soaking cook the bok choy. In a small sauce pan heat oil and saute the onions for about 3 mins, or until lightly browned. Add the bok choy and soy sauce then cover for 2 mins until tender. Set aside
When the fish is done soaking, heat a medium pan and add oil of choice. Once oil is hot saute the onions and garlic till the garlic is lightly browned. Add the trout and sprinkle more curry powder and cayenne over the fish and let is sit uncovered for 3 mins or until it’s 3/4 cooked. Then gently flipped until cooked through. Serve over bok choy and garnish with cilantro. I also enjoyed with a side of white steamed rice 🙂
Nom nom nom nom.