Fresh trout makes an elegant centrepiece for lunch or dinner. With its clean and delicate taste and texture, it is a foundation course in any meal, a light and wholesome treat. All that it needs is a touch of seasoning to complement its own unique flavour. Here I have dusted it with aromatic five-spice powder, the subtle flavours of which enhance the special qualities of trout.
This is an easy dish to put together; it browns quickly and perfectly in the wok.
Blot the trout dry inside and out with kitchen paper. Combine the potato flour or cornflour with the salt and five-spice powder. Dust the trout on the outside thoroughly with this mixture.
Heat a wok or large frying-pan over a high heat until it is hot. Add
Re-heat the wok with the remaining oil. When it is hot, add the garlic, ginger and spring onions and stir-fry for 2 minutes. Pour this mixture on top of the trout, arrange the lemon wedges on the platter and garnish with coriander. Serve at once.
© 1996 Ken Hom. All rights reserved.