2as a main course.
By Irene Kuo
Shallow-fried over low heat, then sizzled over high heat with seasonings, these delicate trout are crusty, aromatic, and very tasty. They serve 2 as a main course. Stir-fried Spinach would be a good accompaniment.
Have the fish cleaned but leave them whole. Score them on a slant 3 times on each side. Rub them with the salt and dust well with the cornstarch, inside the slashes as well.
Combine the sauce seasonings in a small bowl.
Heat a large, heavy skillet over high heat until very hot; add the