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      FRIED TROUT WITH PORK & MANGO SALAD

      If you want a true taste of thai this is a wonderful dish to impress your friends and family with. Our Titanium Elite Wok is perfect for flash frying with an easy clean up and quick release non-stick thats absolutely chemical free. 

      Sweet pork:

      3/4 cup vegetable oil, divided

      6 large shallots, peeled, cut into thin rounds

      6 white peppercorns

      1 whole star anise

      10 long fresh cilantro stems, chopped

      3 garlic cloves, halved

      1 3/4-inch piece peeled fresh ginger

      10 1/3-inch-thick slices boneless pork shoulder (Boston butt; about 10 ounces)

      1/4 cup palm sugar

      1/3 cup water, divided

      1/3 cup fish sauce (such as nam pla or nuoc nam)

      Salad and dressing:

      2/3 cup fresh lime juice

      10 long fresh cilantro stems

      1/4 cup fish sauce (such as nam pla or nuoc nam)

      3 1/2 tablespoons palm sugar

      2 bird chiles, stemmed

      1 garlic clove, peeled

      1 green (under-ripe) mango, peeled, fruit cut from pit into long thin strips

      2 cups (loosely packed) fresh cilantro leaves

      1/2 cup (loosely packed) fresh mint leaves

      1 large red jalapeño chile, seeded, cut into matchstick-size strips

      2 kaffir lime leaves, very thinly sliced

      1 1-inch piece peeled fresh ginger, cut into matchstick-size strips

      Trout:

      3 tablespoons vegetable oil

      2 whole trout (each about 3/4 pound), scaled, boned with head and tail intact, if desired

      For sweet pork:

      1.)Heat 1/2 cup vegetable oil in small saucepan over high heat. Add shallots and cook until golden brown and crisp, about 10 minutes. Using slotted spoon, transfer fried shallots to paper towels to drain.


      2.)Grind peppercorns and star anise to powder in spice grinder. Transfer ground spices to mini processor. Add cilantro stems, garlic, and ginger; grind to paste. Set spice paste aside.


      3.)Place pork in medium bowl. Place bowl on steamer rack in pot. Cover pot and steam pork over high heat until tender, about 20 minutes. Cool; cut into 1/2-inch pieces.


      4.)Heat remaining 1/4 cup oil in heavy large skillet over medium heat. Add steamed pork and sauté until crisp, about 10 minutes. Using slotted spoon, transfer pork to clean bowl.


      5.)Pour off all but 2 tablespoons fat from skillet and add spice paste. Cook over medium-high heat until beginning to brown and crisp, about 2 minutes. Mix in palm sugar, then 1/3 cup water and fish sauce. Stir until palm sugar melts and caramelizes, about 5 minutes. Add remaining 1/3 cup water and boil until sauce thickens and coats spoon, stirring occasionally, about 5 minutes. Mix in pork. do ahead Can be made 1 day ahead. Cover and refrigerate pork. Cover shallots and store at room temperature. Add shallots to pork and warm over medium heat before using.


      For salad and dressing:

      Blend lime juice, cilantro stems, fish sauce, palm sugar, bird chiles, and garlic in blender until smooth. Season dressing to taste with salt. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

      Combine mango, herbs, jalapeño chile, lime leaves, and ginger in medium bowl. Toss with enough dressing to coat.


      For trout:

      Heat 1 1/2 tablespoons oil in each of 2 large skillets over high heat. Open trout like book. Sprinkle each with salt and pepper. Add 1 to each skillet, skin side up. Cook until browned and cooked through, 2 to 3 minutes per side. Transfer trout to platter, skin side down. Spoon warm pork and shallot mixture over each;top each with half of salad.