Chinese · Dinner
Grilled Trout with Scallion Oil
A whole trout fillet is grilled skin-side down until crispy and charred, then flipped to cook through. Hot scallion oil infused with ginger is poured over the fish just before serving, blooming the aromatics with sizzling heat and finishing with soy sauce.
$7
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
388Calories
34.8gProtein
26.1gFat
3.2gCarbs
0.9gSugar
0.5gFiber
1452mgSodium
80mgChol
4.7gSat Fat
421mgPotassium
41mgCalcium
0.9mgIron
2.7mcgVitamin B12
3.2mgVitamin C
gluten-free
low-carb
low-cholesterol
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat trout dry, score the skin diagonally twice, then season both sides with salt, white pepper, and shaoxing wine. Rest 5 minutes.
2
Grill
Place trout skin-side down on medium-high heat, brush with vegetable oil, and grill 4–5 minutes until skin chars and releases cleanly.
3
Grill
Flip and grill the second side over medium heat 3–4 minutes until the flesh turns opaque and flakes easily.
4
Plate
Transfer to a serving plate. Thinly slice scallions lengthwise and mince ginger, then scatter both over the fish. Heat vegetable and sesame oils until smoking, pour over the fish, drizzle soy sauce, and serve at once.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g trout fillet, skin on
- 66 scallions
- 2 tbsp2 tbsp fresh ginger
- 4 tbsp60ml vegetable oil
- 2 tsp2 tsp sesame oil
- 3 tbsp46ml soy sauce
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 2 tsp10ml shaoxing wine
