An 1111 Mississippi Restaurant recipe for two.
Ingredients: [‘cilantro’, ‘green onion’, ‘ginger’, ‘shallot’, ‘garlic’, ‘black sesame seed’, ‘white sesame seeds’, ‘red chili paste’, ‘honey’, ‘rice vinegar’, ‘soy sauce’, ‘canola oil’, ‘all-purpose flour’, ‘cornstarch’, ‘salt’, ‘ground black pepper’, ‘rainbow trout’, ‘vegetable oil’, ‘cooked basmati rice’, ‘fresh basil’, ‘fresh thyme’, ‘fresh oregano’, ‘butter’, ‘fresh cilantro stem’]
Quantity of Ingredients: [“”,”1 tablespoon chopped cilantro”,”1 tablespoon chopped green onion”,”1 tablespoon grated ginger”,”1 tablespoon sliced shallot”,”1 1/2 teaspoons chopped garlic”,”1/2 teaspoon black sesame seed”,”1/2 teaspoon white sesame seeds”,”1 tablespoon red chili paste (sambal oelek)”,”2 tablespoons honey”,”1/4 cup rice vinegar”,”1/4 cup soy sauce”,”1/2 cup canola oil”,””,”1/4 cup all-purpose flour”,”1/4 cup cornstarch”,” salt”,” ground black pepper”,”2 butterflied skin-on rainbow trout (easier to handle if cut into 4 fillets)”,” vegetable oil, for frying “,”1 1/2 cups cooked basmati rice, cooled “,”1 teaspoon chopped fresh basil”,”1/4 teaspoon chopped fresh thyme”,”1/4 teaspoon chopped fresh oregano”,”1 tablespoon butter”,” fresh cilantro stem, for garnish “]
Number of Servings: 2
Steps: [‘To prepare vinaigrette:> Combine cilantro, green onions, ginger, shallots, garlic, sesame seeds, chile paste, honey, vinegar, soy sauce and oil in a medium bowl; whisk to mix well. Set aside. Vinaigrette can be prepared ahead to enhance flavors; whisk before serving. (Makes about 1 1/2 cups.).’, ‘To prepare trout and rice: Stir together flour, cornstarch, 1 1/2 teaspoons salt and 1 teaspoon pepper. Dip trout in flour mixture, coating lightly but completely.’, ‘Heat about 1/8 inch oil in a large skillet over medium-high heat; when oil is hot, add trout, skin side down, and fry about 2 minutes. Turn and fry about 2 minutes more, until cooked through.’, ‘While fish is cooking, in a second skillet, combine rice, basil, thyme, oregano, salt and pepper to taste and butter; cook and stir until hot, about 5 minutes. Mound the rice mixture in the center of 2 serving plates, creating as much height as possible. Arrange trout on top of rice. Ladle vinaigrette around rice; garnish with cilantro sprigs. Serve immediately. Refrigerate any remaining vinaigrette for later use.’]