Trout is a relatively high-end fish, and its value is very high, especially the content of fish liver oil is several times that of other fish. Therefore, the efficacy of eating golden trout is not comparable to that of other common fish. As the golden trout is large in size, proper handling is required during cooking. Let’s take a look at how to skin and cook the golden trout below?

To skin the golden trout, just follow the method for skinning other fish.

Fresh rainbow trout 1 piece (about 750 grams), 4 egg whites, 50 grams of scallion whites, 50 grams of chili sauce, 25 grams of cooking wine, 2.5 grams of fine salt, 2.5 grams of monosodium glutamate, 75 grams of cornstarch, 1000 grams of soybean oil (actual consumption 75 grams), 25 grams of Sichuan pepper salt.

Preparation:

1) Clean one trout, cut a few slashes on both sides for better flavor penetration. Use 3 scallions, cut diagonally.

2) Stuff most of the scallion slices into the belly of the trout, and brush both sides with light soy sauce, then marinate for 20 to 30 minutes.

3) Prepare the dipping sauce

Half spoon of Liang Bili’s dried sauce + diluted with boiling water + a little less than half spoon of brown sugar + half a chili pepper chopped + ginger juice + a few drops of fish sauce, this sauce is mixed by me, and it turns out to be quite delicious, with a strong aroma of soy sauce. Originally, I was going to use what is called ‘Roselle sauce’, but I don’t know what it is, so I just used the Liang Bili’s dried sauce I just bought. The few drops of fish sauce are because I think Thai cuisine always has a bit of fish sauce, so I added a few drops for the sake of it. Not much is noticeable, so if you don’t have it, it’s okay not to add it. Or, you can adjust the dipping sauce to your own taste, which should be fine as well.

4) Heat the pot with oil, put the fish in, and fry each side for about 6 minutes (it should be medium to low heat, as too quick a fire is prone to burning), until the skin is crispy and the meat is cooked.