Rainbow Trout with Vietnamese-Style Emulsified Sauce and Mi Quang Rice
A unique and flavorful Italian dish combining the freshness of trout with the creaminess of Vietnamese emulsified sauce, served with a side of mi quang rice.
Ingredients
- ●4 trout fillets
- ●1 cup emulsified sauce (Vietnamese-style)see emulsified sauce recipe
- ●2 cups mi quang rice (Vietnamese-style)cook according to package instructions
- ●1 diced onionsmedium size
- ●1/4 cup chopped fresh cilantrofor garnish
- ●to taste salt
- ●to taste pepper
- ●4 lemon wedgesfor serving
Instructions
- 1
1. Preheat oven to 400°F (200°C). Season trout with salt and pepper.
- 2
2. Place trout on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until cooked through.
- 3
3. Prepare the Vietnamese emulsified sauce according to the recipe.
- 4
4. Cook the mi quang rice according to package instructions.
- 5
5. In a large skillet, heat the emulsified sauce over medium heat.
- 6
6. Add the diced onions to the skillet and cook until softened, about 3-4 minutes.
- 7
7. To serve, place a trout fillet on a plate, top with a spoonful of emulsified sauce and onions, and serve with a side of mi quang rice.
- 8
8. Garnish with chopped fresh cilantro and serve with a lemon wedge on the side.