Asian Infused Steelhead Trout (modified for the home kitchen. Serves 4)

Ingredient list:

Steelhead Trout:
Four 4 ounce pieces of Steelhead Trout (can substitute Salmon as well)

For Vegetable mixture:
1 cup of shredded cabbage
1 carrot peeled and shredded
1 stalk of celery, sliced on a bias very thinly
½ cup broccoli florets
¼ cup water chestnuts, drained
Pinch of kosher salt

For the sauce:
Pan coating spray
1 clove of garlic, chopped
¼ teaspoon ground ginger
¼ teaspoon red pepper flakes
¾ cup soy sauce, low sodium
¼ teaspoon black pepper
¼ teaspoon kosher salt
1 cup water
1 Tablespoon corn starch
¼ cup sesame oil

Step by step:

1. Spray skillet with pan coating spray. Heat over medium high heat.

2. When pan is hot add chopped garlic. Cook just until it gives off a sweet roasted smell. Tasty.

3. Add ginger and red pepper flakes. Toast for a few seconds.

4. Add soy sauce, black pepper and kosher salt. Reduce heat to medium.

5. Mix corn starch with the water and the sesame oil. Stir into the hot soy sauce mixture.

6. Continue to heat and stir the sauce until it has reached a slow boil.

7. Remove half of the sauce and save extra sauce to offer guests. Guests will like it.

8. Place trout in pan with remaining sauce. Turn to evenly coat the fish with sauce.

9. Cover skillet with a lid. Reduce heat to low. Continue to cook for 10 minutes.

10. While Trout is cooking toss vegetable mixture with kosher salt. Place in a steamer. Steam for 5 minutes.

11. Place vegetables on a serving tray. Lay the finished trout on top of them. Coat the fish with remaining sauce.

12. Garnish with toasted sesame seeds and serve.

13. Sit back and receive praise.

If you have specific questions email me.

Best,

Chef