This dish is nice and spicy, and can come with a great citrus kick if you make the recommended side dish as well. Let me know what you think :)
"Spicy Soy and Ginger Glazed Rainbow Trout:
1 lb. farmed rainbow trout
1/4 cup light soy sauce
1 lime, juiced
1 tbs. sesame oil
1 tbs. rice wine vinegar
1 tbs. honey
1 tbs. jalapeño, minced
1 tbs. fresh ginger, minced
1 tsp. lemongrass, minced
Whisk together all ingredients, except trout and olive oil. Place trout and marinade ingredients in a ziplock bag and marinate 2 hours.
Remove fish from marinade. Reserve 1/4 cup marinade for baby corn below. Add remainder of marinade to a small saucepan and simmer over medium-low heat for 20 minutes until thickened to form a glaze.
Heat a 10″ cast iron pan over medium-high heat. Add trout, skin side up. Brush skin side with glaze. Cook until golden brown, about 3-4 minutes. Flip, brush with glaze, and cook another 3-4 minutes until cooked through or to desired consistency.
Add remaining glaze and serve with green onion and cilantro jasmine rice with baby corn and a lime wedge.
Green Onion and Cilantro Jasmine Rice with Baby Corn:
1 cup jasmine rice
2 cups ruby red grapefruit juice
1/2 cup green onion, very thinly sliced
1/2 cup fresh cilantro, finely chopped
1 tbs. ground ginger
1 can whole baby corn, drained and rinsed
1/4 cup spicy soy and ginger marinade, reserved from above
Cook jasmine rice according to package instructions, substituting ruby red grapefruit juice for water (mine called for 2 cups, as listed above). Combine with green onions, cilantro, and ground ginger. Set aside.
While rice is cooking heat reserved marinade in a small sauté pan. Add whole baby corn and toss to coat. Cook, stirring frequently, until heated through and coated with glaze, about 5-7 minutes. Serve atop green onion and cilantro jasmine rice."