ASIAN RAINBOW TROUT WITH WILTED ASIAN SLAW AND ASIAN RICE TIMBALES

Asian Rainbow Trout with Wilted Asian Slaw and Asian Rice Timbales image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 41

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Ingredients

1/4 cup Asian marinade and dressing (recommended: Wishbone)
4 rainbow trout fillets, 6 to 8 ounces
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 eggs
1/4 cup milk
1 1/2 cup Japanese bread crumbs (recommended: Panko)
2 tablespoons butter
2 tablespoons vegetable oil
1 can pineapple rings (reserve juice for dipping sauce)
Wilted Asian Slaw, recipe follows
Oriental Rice Timbales, recipe follows
Cilantro Dipping Sauce in Lime Cups, recipe follows
1 head Napa cabbage, shredded
1/2 pound snow peas, blanched and julienne
1 mango, julienne
1/2 bunch cilantro, leaves chopped
1/2 red pepper, julienne
1/2 cup Asian marinade and dressing (recommended: Wishbone)
1/2 cup Asian marinade and dressing (recommended: Wishbone)
2 limes, cut in 1/2 and juiced (reserve lime cups for dipping sauce)
2 limes, cut in 1/2 and juiced (reserve lime cups for dipping sauce)
Soy sauce
Salt and freshly ground pepper
Salt and freshly ground pepper
1 cup jasmine rice
2 1/4 cups chicken stock
1/2 red pepper, finely diced
1/2 mango, finely diced
2 scallions, finely chopped
1/8 cup finely chopped cilantro leaves
Vegetable oil, for mounding the rice
4 lime halves, hollowed
1 bunch cilantro leaves
1 teaspoon vegetable oil
1/2 cup Asian marinade and dressing (recommended: Wishbone)
1/2 cup Asian marinade and dressing (recommended: Wishbone)
1 tablespoon lime juice
1 tablespoon pineapple juice
1 teaspoon soy sauce

Steps:

Drizzle the marinade on the trout fillets to lightly coat each side. In a medium bowl, combine flour, salt and pepper. Lightly dust the fillets in the flour mixture until both sides are evenly coated. In a separate medium bowl, whisk together the eggs and milk. Dip the fillets in the egg mixture, the dredge the fillets in the bread crumbs.
In a large, non-stick skillet, melt butter and oil over medium-high heat. Cook the fillets for approximately 2 minutes on each side until they are golden brown.
In a large, non-stick grill pan, sear 4 of the pineapple slices over medium heat until grill marks form on each side. Reserve the juice from the can of pineapple for the dipping sauce.
Combine the first 6 ingredients in a medium sized mixing bowl. Heat a large saute pan over medium heat and place the slaw mixture into the pan. Toss the slaw until the cabbage begins to slightly wilt. Remove the slaw from the heat and season, to taste, with lime juice, soy sauce, and salt and pepper.
Prepare the rice according to package directions, using chicken stock in lieu of water. Add the remaining ingredients except for the vegetable oil to the rice and combine well. Coat the inside of a dry 1-cup measuring cup with vegetable oil. Pack the rice mixture tightly into the cup and turn it out onto a plate. Re-oil the cup as necessary for additional mounds.
Combine the cilantro and oil in a blender until a paste forms. Add the remaining ingredients to the cilantro paste and blend well. Pour the sauce into the 4 hollowed lime cups.