Rainbow trout in lemon and mustard marinade

Name: Rainbow trout in lemon and mustard marinade
Yield: Serves 4
Cuisine: India
Ingredients: Plain Boiled Rice, to serve; 45 ml/3 tbsp chopped fresh coriander (cilantro) leaves; 1 medium onion, finely chopped; 30 ml/2 tbsp mustard oil; 2.5 ml/½ tsp mustard seeds; 2.5 ml/½ tsp ground turmeric; grated rind and juice of 1 lemon; 2.5 ml/½ tsp crushed dried chilli; 5 ml/1 tsp fennel seeds, lightly crushed; 5 ml/1 tsp salt, or to taste; 4 rainbow trout, about 250 g/9 oz each, scaled and gutted; 60 ml/4 tbsp mustard oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This recipe, Kullu Trout, showcases the delectable rainbow trout, which is found in abundance in the rivers of Himachal Pradesh. Whole fish are marinated in a mixture of mustard oil, chilli, lemon juice and rind before being baked. Serve them with basmati rice, and spoon the spicy hot sauce over the top of the fish.

Ingredients

4 rainbow trout, about 250 g/9 oz each, scaled and gutted

Asia
India
Himachal Pradesh
Starter
Fish course
Pescatarian
Gluten-free

Method

Lay the fish on a flat surface and make three diagonal slits on each side. Put them in a shallow dish.
Mix the marinade ingredients together and pour over the fish. Gently rub in the marinade, working it well into the slits. Cover the dish with clear film (plastic wrap) and place in the refrigerator for 1 hour.