Vietnamese · Dinner
Stir Fried Trout With Lemongrass
Trout fillet strips stir-fried over high heat with lemongrass, garlic, shallot, and fresh chili, finished with fish sauce and a touch of sugar. Served over jasmine rice with fresh scallion and cilantro, this Vietnamese dish offers bright citrusy and savoury notes.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
432Calories
37.2gProtein
17.9gFat
30.1gCarbs
6.8gSugar
1.9gFiber
980mgSodium
95mgChol
3.1gSat Fat
790mgPotassium
55mgCalcium
2.4mgIron
5.2mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-calorie
spice-route
thirty-min-meals
gluten-free
Instructions
1
Prep
Pat trout strips dry, toss with turmeric and salt until evenly coated yellow, then let sit 10 minutes at room temperature.
2
Heat vegetable oil in a wok over high heat. Add minced lemongrass, minced garlic, and sliced shallot; stir 1 minute until fragrant and shallot softens.
3
Add trout strips in a single layer to the wok; sear 2 minutes per side over high heat until flesh turns opaque and flakes easily.
4
Finish
Toss in sliced chili, fish sauce, and sugar over high heat for 1 minute until sauce clings glossily to fish. Plate over rice, top with scallions and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g trout fillet
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 22 small shallot
- 22 fresh red chili
- 44 scallions
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp turmeric-ground
- 2 tbsp2 tbsp vegetable oil
- 1 cup196g jasmine rice, cooked
- 2 tbsp2 tbsp cilantro
