Sweet & Sour Trout in Pineapple Sauce

Rainbow Trout Recipe Fillets


Ingredients:

  • 2 medium-sized trout
  • 1 cup pineapple juice
  • ½ cup pineapple tidbits
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 stalks of spring onions
  • 3 tablespoons of vegetable oil
  • 1 tablespoon cornstarch
  • 3 tablespoons flour
  • 2 tablespoons of soy sauce
  • ½ teaspoon of salt
  • ¼ teaspoon of pepper
  • 2 teaspoons of sugar


Preparation:

Preparing the trout. Make sure that the trout is clean, gutted. Make three diagonal cuts ¼ inch deep and an inch apart on both sides of the trout.

Combine the flour salt & pepper and roll the trout over the mixture, shake off excess flour.
Heat 2 tablespoon of vegetable oil in a medium sized non-stick skillet over medium fire. Make sure that the oil is hot before putting the trout. Fry each side for 5-7 minutes or until flakes breaks up when tested with fork. Set aside.

For the sauce:



In a small bowl, mix the cornstarch, sugar and the pineapple juice. Set aside.
Put one tablespoon of oil in a medium non-stick pan. Add the garlic and onion and sauté until color turns to golden brown. Add the pineapple tidbits, soy sauce and spring onions and bring to a boil, add salt and pepper to taste. Add the cornstarch and pineapple mixture, reduce the heat and stir until the sauce thickens. Add the stir fried trout and let it simmer for a few minutes. Make sure that the trout is fully immersed in the sauce.

Serving Suggestions:

Place trout in a serving dish. Ladle a generous amount of pineapple sauce and garnish the top with the tidbits. Serve with pilau rice.

Serves: 2-3
Preparation time: 10 minutes
Cooking time: 20 minutes


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