Ingredients

The following ingredients have 4 Servings
  • 4 kitchen-ready trout (about 275 grams)
  • 2.5 tsps Szechuan pepper
  • 7 Tbsps light soy sauce
  • 2 bunches scallions
  • 5 large tomatoes (500 grams)
  • 1 pc fresh ginger (about 50 grams)
  • 3 garlic cloves
  • 1 red chili pepper
  • 3 Tbsps vegetable oil
  • 6 Tbsps cornstarch
  • 1 Tbsp sesame oil
  • 2 Tbsps cane sugar
  • 1 cup white wine (or light grape juice)
  • salt

Instruction

  • Rinse trout with cold water inside and out and pat dry. Cut diagonal slices on both sides of the fish.
  • Crush Szechuan pepper in a mortar with a pestle or with the back of a heavy knife. Place the trout in a bowl or baking dish, sprinkle with 4 tablespoons of soy sauce inside and out.  Season inside of fish with the crushed pepper. Let stand to marinate for 10-15 minutes.
  • Meanwhile, trim and rinse scallions. Dice finely.
  • Rinse tomatoes and cut into sixths, remove the stems and scoop out the seeds.
  • Peel and finely grate ginger root. Peel the garlic and mince using a garlic press. Halve chile pepper, remove the seeds, rinse thoroughly and chop finely.
  • Heat oil in a large non-stick skillet. Lightly coat trout with cornstarch, place in a pan over medium heat and fry 6-7 minutes on each side. Place on a baking sheet and place in preheated oven at 100°C (fan: 80°C, gas mark 1)(approximately 210°F/convection 175°F) to keep warm.
  • Remove residual oil from skillet, then pour in the sesame oil. Add scallions, ginger and garlic and fry briefly.
  • Combine chile pepper, tomatoes and sugar.
  • Add wine and the remaining soy sauce to chile pepper, garlic and tomato mixture. Bring to a boil over high heat for about 2 minutes.
  • Season the sauce with salt and pepper, pour over the trout and serve immediately.