This spicy rainbow trout recipe is distinctly asian, but can really pack a punch! If you love spicy, try adding more than one tiny chili, but beware; it might turn out too spicy if you're not careful!
2 rainbow trout, gutted, etc.
5 large garlic cloves, chopped
1 tiny, mean chilli, seeded and sliced
4 tbsp oyster sauce
4 tbsp tamari soy sauce
1 tbsp nuoc mam
2 tbsp hon-mirin
Pinch of black pepper
Juice of one lime
Cut 3 slashes on each side of the trout and place in a shallow marinating pan. Mix the garlic, chilli, oyster sauce, soy sauce, nuoc mam, mirin, pepper and lime juice together, then pour over the fish. Marinate in the refrigerator for about an hour.
Remove the fish from the pan, reserving the marinade. In a baking pan, fashion an aluminum foil tent, place the trout inside, close and bake in a 400 F oven for 20 minutes. Open the tent, brush with reserved marinade, then broil until browned.
Serve with cilantro, limes and leftover marinade.
Wine suggestion: Sancerre Rose"