Crispy Trout with Ginger and Lemongrass Recipe

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If you don't like whole fish, you can make this dish with a thick white fish filet, such as halibut. Cut a pocket into the side, and stuff the pocket with the herbs.

Yield: 6 servings

Preparation Time: 20 minutes

Start to Finish Time: 30 minutes

• 6 stalks lemongrass, tops trimmed and outer layer peeled
• 1 piece gingerroot about 3 inches long, peeled and cut lengthwise into 6 thin slices
• 12 sprigs cilantro
• 12 sprigs mint
• 12 sprigs basil
• 6 whole boneless trout, 6 to 8 ounces each
• 1/2cup all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil

Preheat oven to 400 degrees F. With the blunt side of a heavy knife, pound the lemongrass stalks to flatten them slightly. Cut each stalk in half. Stuff 1 stalk, one-sixth of the ginger, and 1 sprig of each herb into the cavity of each trout. Mix the flour, salt, and pepper in a large shallow pan. Coat each trout with the seasoned flour and set aside.

Heat the oil in a large ovenproof saute pan over medium-high heat until nearly smoking. Add the trout and cook until the underside is browned, about 1 minute. Flip the trout and brown the other side.

Transfer the pan to the oven. Bake until the flesh is opaque and flaky, about 4 minutes. Place 1 trout on each plate; garnish with remaining basil, mint, and cilantro sprigs. Serve with Scallion Pancakes.