House of Asia > Recipes > Japanese-style pickled trout

Japanese-style pickled trout

30 min + marinating

2 servings

mild

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Coat sliced trout fillets in coconut flour, fry until golden brown, and then pour an aromatic mixture of rice vinegar, choy wine, ginger, and spices over them. After marinating for at least 24 hours, the fish acquires a distinctive flavor and juiciness. It's a perfect snack or side dish.

Ryba Japanese 15-30 minutes

Ingredients

2 medium trouts, cleaned, head removed, washed
70 gr coconut flour
salt; to taste
oil; for frying

It's flooding

50 ml Choya wine
150 ml rice vinegar
300 ml of water
5 tablespoons coconut sugar
3 shallots, thinly sliced
1,5 cm ginger root, sliced
1 medium carrot, sliced
3 cloves of garlic, sliced
1 red chili pepper
1 star anise
2 tablespoons of salt

A method of preparing

Place the brine ingredients in a pot and bring to a boil. Then simmer for 10-15 minutes. Let the brine cool.
Cut the trout into 2 cm wide strips. Sprinkle with salt and coat in coconut flour.
Heat oil in a pan and fry the fish pieces for 2 minutes on each side.
Remove from the pan and drain on a paper towel. Let cool.
Place the fish in a tall, narrow container (e.g. a jar) and pour in the prepared marinade.
Set aside for at least 24 hours to allow the flavors to blend.