Скачать или смотреть Herb & lemon rainbow trout with joloff rice

Herb & lemon rainbow trout with joloff rice

#fish #rainbowtrout #seafood #recipe #rice #joloff #food

Ingredients:
-1 whole rainbow trout, gutted
-220g (1 cup) of jasmine rice
-250mL (1 cup) of canola oil, plus dribbles
-2 lemons
-Herb sprigs (rosemary, sage, thyme etc.)
-5 garlic cloves, divided
-1 small can of tomato paste, divided
-A handful of small tomatoes
-1 red pepper, chopped
-1 red onion, chopped
-2 small habanero peppers, chopped
-A knob ginger, peeled and sliced
-A pinch of curry powder
-A couple dashes Maggi
-Romaine lettuce
-Salt and pepper to taste

Method:
1. Throw 3 cloves of garlic, red pepper, red onion, chopped habanero, ginger, half a can of tomato paste, curry powder, and a couple dashes of Maggi into a blender and whirl away until smooth and pasty.
2. Pour a cup of canola oil into a saucepan over medium heat. Add the blended veggies, season with salt and pepper, and stir until bubbling. Set aside. Red sauce = done.
3. Mash up a diced habanero using a pestle and mortar. Add the paste and a dab of oil to an oven-safe pot on a burner over medium heat and let sizzle until fragrant. Add the rice and stir to coat with oil. Let fry a minute or two. Add the other half of the tomato paste and stir. Add half of the red sauce and stir. Add two cups of water and stir. Bring to a boil, then cover and transfer to the oven—which, of course, you preheated to 175C/350F—and bake for 20 minutes. Remove, fluff in pot, cover again, and set aside.
4. Chop off the trout’s head (if it freaks out your diners) or just leave it on. Use a sharp knife to slice a few vents into its side. Mince the remaining two cloves of garlic, cut one of the lemons into wedges, and shove all that stuff into the trout’s cavity. Bunch together your herbs and shove them in, too. Brush the outside of the fish with canola oil and season with salt and pepper. Put it in a pan and bake at 220C/450F for 18-20 minutes.
5. Place the lettuce leaves on a serving plate. Dump the rice on top of the leaves. Plop the fish on the rice. Cut the second lemon into wedges and place them around the fish. Spoon the remainder of the red sauce along the sides of the fish. Serve immediately.