Culinary Campfire by Explore Minnesota: Chef Yia Vang's Grilled Rainbow Trout Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

Introduce the location and context for cooking grilled rainbow trout.

Prepare the herb salad by picking cilantro leaves and keeping the stems, then chopping the stems finely.

Add dill to the salad.

Tear Thai basil by hand to avoid bruising.

Tear mint leaves by hand.

Chop scallions and add to the salad.

Use shallots instead of onions for a milder flavor in the salad.

Add lime juice, salt, cracked pepper, rice wine vinegar, and olive oil to the herb salad and toss lightly.

Set up a fire and place a pan over it for cooking fried rice.

Render down bacon in the pan until fragrant.

Prepare the Hmong sofrito by smashing garlic, ginger, shallots, and lemongrass, then add to the pan after the bacon has rendered.

Add Fresno chilies to the pan and stir to avoid burning the ingredients.

Add stale, cold rice to the pan along with salt, pepper, and soy sauce, and mix well.

Drizzle sesame oil over the rice and mix to coat evenly.

Create a space in the center of the pan, crack eggs into it, and scramble them, mixing them with the rice afterward.

Add frozen peas and carrots at the end to avoid mushiness, letting the residual heat cook them.

Prepare the rainbow trout by splitting the head and seasoning it with salt.

Place the trout on a grill rack, adjusting the height to control the heat.

Cook the trout skin side down, listening for the crisping sound of the skin.

Flip the trout to build a crust on the flesh side.

Assemble the dish by placing the cooked trout on a board, stuffing it with the herb salad, and serving it alongside fried rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens