I had a little bit of luck out on the lake the other day and caught two nice little trout, perfect for a simple dinner. Actually, I was just being lazy and trying to dirty as few dishes as possible, (and get back to reading Harry Potter, but I digress…) but it turned out to be a tasty and healthy, Asian inspired meal.
Asian Steamed Trout – served with roasted spicy cauliflower and rice
Serves 2 – cost approx $.80 per serving
- 2-3 cups short grain, Japanese rice – cooked in the rice cooker, couldn’t be simpler ($.75)
- 2-3 fresh trout – or any sort of fish you like! You could even use a fish filet from the store if the fishing gods do not smile upon you this day… ($0)
- 1/2 lime, cut in wedges ($.10)
- 2-3 1″ pieces of ginger
- 1/2 head cauliflower, cut in reasonable size pieces ($.50)
- 1 Tbs vegetable oil
- Asian hot sauce, to taste – I used my favorite ‘Spicy Chili Crisp’ but use whatever your favorite brand of Asian spicy fury is…
- 1 tsp sesame oil
- sesame seeds for garnish
Start off by putting on the rice in the rice cooker while you go onto the rest of your meal. Preheat your oven to 375 F. Make up your little foil packets for the fish by tearing off about a foot of foil per fish, lay a fish in each piece of foil then sprinkle the cavity with salt. Next, put in a lime wedge and a piece of ginger. Close up the packet so that the fishies steam in their own juices. Place on a cookie sheet (to catch any drippings) and bake for 20 minutes.
For the cauliflower, toss the cauliflower pieces with a pinch of salt, the oil and as much of the Asian hot sauce as you like. Roast along-side the fish. I chose to roast my cauliflower on the top rack, closer to the heating element so that it would get brown, and put my fishes on the lower rack. When the cauliflower is fully cooked, toss with the sesame oil and garnish with the sesame seeds.