Fried Trout With Sweet Pork And Green Mango Salad
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
44
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
For sweet pork: Heat 1/2 cup vegetable oil in small saucepan over high heat
2
Add shallots and cook until golden brown and crisp, about 10 minutes
3
Using slotted spoon, transfer fried shallots to paper towels to drain
4
Grind peppercorns and star anise to powder in spice grinder
5
Transfer ground spices to mini processor
6
Add cilantro stems, garlic, and ginger; grind to paste
7
Set spice paste aside
8
Place pork in medium bowl
9
Place bowl on steamer rack in pot
10
Cover pot and steam pork over high heat until tender, about 20 minutes
11
Cool; cut into 1/2-inch pieces
12
Heat remaining 1/4 cup oil in heavy large skillet over medium heat
13
Add steamed pork and sauté until crisp, about 10 minutes
14
Using slotted spoon, transfer pork to clean bowl
15
Pour off all but 2 tablespoons fat from skillet and add spice paste
16
Cook over medium-high heat until beginning to brown and crisp, about 2 minutes
17
Mix in palm sugar, then 1/3 cup water and fish sauce
18
Stir until palm sugar melts and caramelizes, about 5 minutes
19
Add remaining 1/3 cup water and boil until sauce thickens and coats spoon, stirring occasionally, about 5 minutes
20
Mix in pork
21
Do ahead Can be made 1 day ahead
22
Cover and refrigerate pork
23
Cover shallots and store at room temperature
24
Add shallots to pork and warm over medium heat before using
25
Heat 1/2 cup vegetable oil in small saucepan over high heat
26
Add shallots and cook until golden brown and crisp, about 10 minutes
27
Using slotted spoon, transfer fried shallots to paper towels to drain
28
Grind peppercorns and star anise to powder in spice grinder
29
Transfer ground spices to mini processor
30
Add cilantro stems, garlic, and ginger; grind to paste
31
Set spice paste aside
32
Place pork in medium bowl
33
Place bowl on steamer rack in pot
34
Cover pot and steam pork over high heat until tender, about 20 minutes
35
Cool; cut into 1/2-inch pieces
36
Heat remaining 1/4 cup oil in heavy large skillet over medium heat
37
Add steamed pork and sauté until crisp, about 10 minutes
38
Using slotted spoon, transfer pork to clean bowl
39
Pour off all but 2 tablespoons fat from skillet and add spice paste
40
Cook over medium-high heat until beginning to brown and crisp, about 2 minutes
41
Mix in palm sugar, then 1/3 cup water and fish sauce
42
Stir until palm sugar melts and caramelizes, about 5 minutes
43
Add remaining 1/3 cup water and boil until sauce thickens and coats spoon, stirring occasionally, about 5 minutes
44
Mix in pork
45
Do ahead Can be made 1 day ahead
46
Cover and refrigerate pork
47
Cover shallots and store at room temperature
48
Add shallots to pork and warm over medium heat before using
49
For salad and dressing: Blend lime juice, cilantro stems, fish sauce, palm sugar, bird chiles, and garlic in blender until smooth
50
Season dressing to taste with salt
51
DO AHEAD: Can be made 1 day ahead
52
Cover and refrigerate
53
Combine mango, herbs, jalapeño chile, lime leaves, and ginger in medium bowl
54
Toss with enough dressing to coat
55
Blend lime juice, cilantro stems, fish sauce, palm sugar, bird chiles, and garlic in blender until smooth
56
Season dressing to taste with salt
57
DO AHEAD: Can be made 1 day ahead
58
Cover and refrigerate
59
Combine mango, herbs, jalapeño chile, lime leaves, and ginger in medium bowl
60
Toss with enough dressing to coat
61
For trout: Heat 1 1/2 tablespoons oil in each of 2 large skillets over high heat
62
Open trout like book
63
Sprinkle each with salt and pepper
64
Add 1 to each skillet, skin side up
65
Cook until browned and cooked through, 2 to 3 minutes per side
66
Transfer trout to platter, skin side down
67
Spoon warm pork and shallot mixture over each;top each with half of salad
68
Heat 1 1/2 tablespoons oil in each of 2 large skillets over high heat
69
Open trout like book
70
Sprinkle each with salt and pepper
71
Add 1 to each skillet, skin side up
72
Cook until browned and cooked through, 2 to 3 minutes per side
73
Transfer trout to platter, skin side down
74
Spoon warm pork and shallot mixture over each;top each with half of salad
75
More info: This recipe calls for green mango, which is an under-ripe mango, rather than a specific variety
76
When shopping for green mangoes, choose fruit that is firm to the touch
77
This recipe calls for green mango, which is an under-ripe mango, rather than a specific variety
78
When shopping for green mangoes, choose fruit that is firm to the touch
79
What to drink: With this menu, try a bottle of Riesling
80
We particularly like the Smith-Madrone 2007 Riesling from Napa Valley ($25)
81
The mango, pineapple, and citrus flavors of the wine are the perfect complement to this meal
82
While you're at the market, look for a Thai beer like Singha, which is produced by Thailand's first and largest brewery
83
With this menu, try a bottle of Riesling
84
We particularly like the Smith-Madrone 2007 Riesling from Napa Valley ($25)
85
The mango, pineapple, and citrus flavors of the wine are the perfect complement to this meal
86
While you're at the market, look for a Thai beer like Singha, which is produced by Thailand's first and largest brewery