Friday, 30 May 2008

Roasted Trout with Spring Onion Oil

Another wonderful recipe from Wandering Chopsticks
I would prefer to use catfish but unfortunately where I live one can only find catfish in China Town. So I substituted catfish with trout and it turned out just fine.
I didn't change anything else from W.C's recipe and it can be found here
The mo hanh (spring onion oil) makes this dish so worth-while. It feels sooo bad to see the chopped spring onions swimming in what seems like a sea of oil (I use nut oil) but boy, it tastes sooooo good.
I think I must have left the fish in the oven for a wee bit too long so I didn't have as much 'gravy' as W.C. It is still gorgeous though. I served it with some chilli sauce, sliced cucumber and rice.


Wandering Chopsticks said...

Looks good! Trout is a drier fish so you're not going to get as much "juice" from it as a catfish. You don't need that much oil for the mo hanh, just a tablespoon or so.

Hedgehog said...

gulp, the onions soak up the oil so quickly so it does look a bit greasy when making it. Next time I'll try catfish and see the difference.

Wandering Chopsticks said...

Onions have lots of water though and it gets released when you cook them. So you really don't need that much oil.

I made a nice tomato sauce for trout that I'll post eventually. The tomatoes make the trout "saucier" and juicy.